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Wellfleet Lobster Bisque Recipe

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This recipe for Wellfleet Lobster Bisque, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
William Rice
Added: Tuesday, April 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 slightly undercooked lobsters - 1 1/4 to 1 1/2 lbs each
6 T unsalted butter
1/2 cup brandy
1/2 cup + 3T shallots
3 cloves garlic, minced
2 tsp dried tarragon
2 whole bay leaves
1/2 tsp red pepper flakes
2 1/2 cups dry white wine
3 T tomato paste
5 cups water
3 1/2 T all-purpose flour
2 cups whole milk
1 cup heavy cream
sea salt and fresh ground pepper to taste
2 large egg yolks
3 T cream sherry

Directions:
Directions:
Remove meat from lobsters and reserve the shells. Dice the meat into 1/2 inch chunks and store, covered in the refrigerator until needed.

Melt 2 1/2 T butter over medium heat in a large skillet with sides at least 2" high. Add lobster shells (break if necessary) and toss until coated with butter. Pour in brandy and light with a long match. When flames die out, stir in 1/2 cup minced shallots, garlic, tarragon, bay leaves, and red pepper flakes. Mix in wine and tomato paste. Add water and let stock simmer for 45 minutes to an hour. Strain stock through a fine sieve into large bowl and discard solids.

Melt the remaining 3 1/2 T butter in a heavy soup pot over medium heat. Add remaining minced shallots and saute for 2 minutes until softened. Add flour and cook, whisking constantly, for 1 minute. Gradually whisk in the lobster stock slowly until thoroughly blended. Whisk in milk and heavy cream and cook over medium heat until hot. Season to taste with salt and pepper.

Whisk egg yolks together in another small bowl. Whisk in 1/2 cup of hot soup and then return mixture to the pot. whisk until blended. Do not let boil or it will curdle. Add lobster meat and sherry. Heat over low heat. Serve and enjoy.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
2 hours

 

 

 

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