"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Lobster Bisque Recipe

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

Contributor:  
Contributor:  
Shirley Taradash

Category:
Category:

Ingredients:  
Ingredients:  
1 lobster
2 potatoes, peeled and cut small
1 large onion diced
1 tsp.crushed red pepper flakes
sea salt or kosher salt
salt and pepper to taste
1/2 cup sherry
1/2 c. heavy cream
1/2 stick butter

Directions:
Directions:
In a large pot bring water to a rolling boil. Add some sea salt or kosher salt and crushed pepper flakes to water. Put the lobster in and boil until the water is reduced to half and the lobster is bright red, about 25 minuets. Remove lobster, cool and shell. Return the shells from the claws and tail and little feelers to the pot, but not the body. Add the cut up potatoes and onion. Boil to reduce even further and until the potatoes and onion are soft and broth starts to thicken from the potatoes. Remove from heat and cool. Remove shells. In a blender puree the stock until fairly smooth. Return to the pot. Add the sherry and salt and pepper to taste. Cut the lobster meat into small pieces and add to the broth. Save a little lobster for garnish. Add the heavy cream and the butter to give it a sheen just before serving. Heat and serve.

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
If you feel the broth is not thick enough, mix a little cornstarch with sherry and add to boiling broth prior to adding the cream and the butter. Wonderful for a crisp fall day. Serve with just a salad and some crusty bread.

 

 

 

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