Lobster Bisque Recipe

From Dorothy McNett's Recipe Book.

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Lobster Bisque

From Dorothy McNett's Recipe Book at www.dorothymcnett.com.

2-3 cooked lobster tails (or use 1 pound of frozen lobster meat defrosted)
lobster shells (if you don't have those, use prawn shells)
2 1/2 cups vegetable, chicken or seafood stock
1 medium onion, sliced
4 ribs celery, cut into chunks
1 bay leaf
2-3 whole cloves
6-10 whole peppercorns

1/3 cup unsalted butter
1/3 cup all purpose flour
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground white peppercorns, or to taste
1/2 cup ale
2 cups whole milk
1/4 teaspoon freshly ground nutmeg

1 cup heavy cream
minced parsley
paprika

Of course it is best if you have a wonderful fresh lobster to boil. If not, use 2 frozen lobster tails, removing the meat and reserving the shells for the broth. If those are not available, use some frozen cooked lobster meat. To make a flavorful stock, it is best to use the lobster shells or substitute large prawn or crawdad shells. If you do not have any shells, make this bisque anyway with just the lobster as it will still be very delicious.

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, onion, celery, bay leaf, cloves 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 a batter bowl, microwave the butter 30 seconds on high. Whisk in flour, salt, and pepper. Gradually whisk in the ale, milk and nutmeg. Microwave on high 2 minutes. Whisk well. 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 2-3 minutes. (Not in the microwave). Taste and correct seasonings, adding more salt or pepper as needed. A splash of cayenne or hot sauce is nice if desired. Some people like to float a little sherry over the top when serving.

Recipe created 2003-11-11.

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