Joe's lobster bisque

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

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