Lobster bisque

Yield: 6 servings

Measure Ingredient
2 pounds Medium sized Lobsters
2½ cup Poultry stock or Fish Fumet
1 each Sliced onion
4 eaches Ribs celery with leaves
2 eaches Whole cloves
1 each Bay Leaf
6 eaches Peppercorns
¼ cup Soft butter
¼ cup Flour
3 cups Heated milk
¼ teaspoon Nutmeg
1 cup Hot but not boiling cream
¼ cup Dry Sherry
⅛ teaspoon Minced Parsley
⅛ teaspoon Paprika

Remove the meat from boiled lobsters. Dice the body meat and mince the tail and claw meat. Reserve it. Crush the shells and add them to the stock along with the onion, celery, cloves, bay leaf and peppercorns. Simmer these ingredients for 30 minutes. Strain the stock. If there is coral roe, force it through a fine sieve.

Combine it with soft butter, blend in the flour. Gradually pour into a mixture of the heated milk and nutmeg.

When the sauce is smooth and boiling, add the lobster and simmer the bisque, add the sherry and cover for 5 minutes. Turn off the heat, Stir in the cream and season to taste. Serve at once with minced parsley and paprika.

Serves 6.

Shared by: Pat Stockett Courtesy of Fred Peters.

Similar recipes