New england lobster bisque
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Lobsters, cooked |
| 2½ | cup | Chicken Consomme |
| 1 | Onion, sliced | |
| 3 | Ribs Celery, with tops | |
| 1 | Bay Leaf | |
| 2 | Whole Cloves | |
| 8 | Peppercorns | |
| ¼ | cup | Butter |
| ¼ | cup | Flour |
| 3 | cups | Milk |
| 1 | cup | Cream, hot |
| 1 | tablespoon | Dry Sherry, if desired |
Directions
Remove lobster meat and dice. Crush the shells and add them with then ends of the claws to the chicken consomme, onion, celery, bay leaf, cloves, and peppercorns. Simmer for ½ hour, then strain.
Melt butter, blend in flour, and add the milk gradually. When smooth and bubbling, add the lobster and stock and simmer, covered, about 5 minutes. Stir in the cream and sherry.
Source: My Own Cook Book From Stillmeadow and Cape Cod, Glady Taber, 1972. ISBN-0-397-00877-5
Serving Ideas: Serve in warm bowls. Recipe By : Gladys Taber
From: Dan Klepach Date: 04-01-95 (159) Fido: Cooking