See Also: Appetizers · Fish and Seafood · Soups
Lobster Bisque
From Dorothy McNett's Recipe book at www.dorothymcnett.com. Makes about 6 cups of soup. Class members still comment on the addition of about 1/2 cup Casa de Fruta apricot wine instead of the sherry. Give it a go!
2-3 lobster tails
2 1/2 cups good quality chicken stock
1 onion, sliced
4 ribs celery
2 whole cloves
1 bay leaf
6 peppercorns
1/3 cup unsalted butter
1/3 cup flour
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground white pepper
2 1/2 cups milk
1/4 teaspoon freshly ground nutmeg
1 cup heavy cream
minced parsley
paprika
drizzles of dry sherry
Remove the meat from the cooked lobsters and dice it. Set aside. Crush the shells and put them in a large saucepan with the stock, onions, celery, cloves, bay leaf, and peppercorns. Bring to a boil, reduce to simmer, and cook gently for 30 minutes. Strain it through a sieve and discard the solids, keeping the flavorful stock. In batter bowl, melt the butter 30 seconds on high. Whisk in flour, salt, and pepper. Gradually whisk in the milk and nutmeg. Microwave on high 2 minutes. Whisk well. Microwave another 1-2 minutes or until sauce has thickened. Add to the stock mixture along with the cream and diced lobster. Heat gently for 2-3 minutes. Correct seasonings. Serve with the minced parsley, paprika, and sherry as garnishes.
Recipe created 1998-02-08.
