7.5 oz. of canned, frozen lobster meat
½ cup cooking sherry
½ stick of butter
2 chicken bouillon cubes
1 Tbs. tomato paste
½ cup chopped celery
½ cup chopped onion
½ cup chopped carrots
4 Tbs. butter
4 Tbs. flour
3 cups milk
Depending on the amount you need, this recipe may be doubled or tripled. Grandma Lane usually tripled the recipe which makes five quarts. She used two 11.3 oz.cans of frozen lobster meat. Triple all ingredients except use 9 Tbs. of butter and flour, 6 cups of milk, and 6 cups of water.
1. The day before, marinate the lobster in sherry and refrigerate.
2. The following step can be done 2 or 3 days before and be refrigerated or prepared weeks before and frozen. In a large saucepan, saute onions, celery and carrots until soft enough to mash, or put in a blender or food processor. Add paste, mix well and mash or blend with 1 cup of water. Add another cup of water, bouillon, and simmer - season to taste (pepper, or paprika if preferred).
3. In a smaller saucepan make your white sauce. Melt butter, mix in flour, add milk a little at a time stirring continuously so lumps will not form and thicken. Add to vegetable rue. Mix well.
4. Just before serving add lobster marinate to bisque and heat through. ¼ cup of heavy cream may be added to this. Flavor will enhance as it sets.