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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Lobster Bisque Recipe

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This recipe for Lobster Bisque is from "The Good Book According to Marz" (Marilynn) - 20th Anniversary Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
⅔ C butter, divided
2 lobsters, 1 ½ # each
2 carrots, diced
2 C onions, diced
3 sprigs parsley
1 bay leaf
⅛ t thyme
4 T brandy
½ C white wine
30 oz chicken broth
½ C tomato paste
⅔ C flour
2 C whipping cream
1 quart milk
2 t salt
½ t pepper
Directions:
Directions:
Cook the lobster, remove from the shell, dice the meat and set aside.
In a large non-aluminum sauce pan, melt 2 T of butter, add the shells, vegetables, herbs, 2 T brandy, wine, and cook for one minute.
Add the broth and tomato paste and bring to a boil.
Lower the heat and simmer for 10 minutes.
In another sauce pan add the remaining butter and flour.
Cook 1 minute stirring constantly.
Add the cream, milk, salt, and pepper.
Bring to a boil while stirring.
Mix with the broth mixture.
Simmer about 30 minutes.
Strain everything.
Add the lobster meat and 2 T brandy.
Return to heat for about 5 minutes.
Can be frozen. Makes about 3 quarts.

If the soup is too thin, add some heavy cream; if it's too thin, add some broth.

 

 

 

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