Lobster Bisque Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 11/4lb. lobster
4 T. butter
1/4 c. flour
1 1/2 c. heavy cream
1/2 t. salt
2 T. Sherry
2 t. Worchester sauce
pinch of cayenne
2 T. tomato paste
1 c. 1/2 and 1/2
1 T. cornstarch
2 T. sherry
1 t. chopped parsley
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Directions: |
Directions:Boil the lobster in salted water. Remove and save the stock. Cool the lobster and cut into 1' cubes except for the ends of the claws. Set aside. Put the shells back into the pot and boil to enrich the broth. In a large saucepan or med soup pot melt the butter. Add the flour and whisk to make a rioux. Add 2 1/2 c. of broth from the lobster. Add the 1/2 t. salt, Worcestershire sauce,2 T. sherry, tomato paste and the half and half. Let the soup reduce at just above simmer for 30 min. Add the cayenne pepper. Dissolve the cornstarch in the second 2 T. of sherry. Bring the soup to a boil, whisking so it will not burn. Add the cornstarch mixture to thicken. Add the cut up lobster cubes saving some for garnish with the claw tips in each bowl. Taste. If you can't taste the sherry add a t. to each bowl. Sprinkle with the parsley and serve. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:45 min, plus heating time at service |
Personal
Notes: |
Personal
Notes: Can be made ahead, but do not add the lobster until time of service. Great company dish
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