Yield: 6 Servings
Measure | Ingredient |
---|---|
2 smalls | Lobsters; female * |
6 cups | Fish stock; ** |
\N \N | Salt and pepper; to taste |
3 tablespoons | Butter |
2½ tablespoon | Flour |
¼ teaspoon | Mace |
1 cup | Cream |
\N \N | Sherry; to taste |
\N \N | Paprika; garnish |
\N 3 | Fe, b 1998 |
* Female lobsters have coral roe. Reserve for garnish by pounding a couple of tablespoons of butter into the coral roe. Add about 1 tablespoon finely chopped parsley and set aside.
** Make fish stock from lobster shells and fish heads, if available, onion, celery, bay leaf and parsley. Strain.
Boil lobsters; remove intestine and stomach sac. Set aside meat. Crack claws and remove claw meat. Cut lobster meat into bite-size chunks. Make a roux with butter and flour. Add strained stock and bring to a boil. Stir constantly. Reduce heat and whisk in cream and sherry. Add lobster meat and serve immediately.
TO SERVE: Divide the coral roe and parsley butter into 6 soup bowls. Slowly fill each bowl with the Lobster Bisque and garnish with a bit of paprika.
Me ke aloha, Mary
NOTES : E hele mai oukou e ai! (Come and eat!) Recipe by: Joe Spero
Posted to TNT Recipes Digest by MarySpero@... (MS MARY E SPERO) on