Directions: |
Directions:Place lobster in a pot of boiling water. Cook 10-15 minutes until lobster is red and cooked.
Remove lobster and set aside to cool. Reserve 2 cups of lobster broth for later use.
In a soup pot, melt butter, then saute minced onions and celery until soft and translucent. Add milk or half & half, sherry, chicken broth, salt & pepper to taste.
Transfer a cup of hot soup into a small bowl. Whisk in tomato paste and worcestershire. When smoothly combined, return mixture to main soup pot and whisk until combined evenly.
In a separate bowl add 2 cups of (hot reserved lobster broth) add 1/2 cup of flour using a whisk.
Add flour and lobster broth mixture to soup pot gradually using a whisk. Allow bisque to simmer and the soup will start thickening.
Remove Lobster meat from shell, break or cut meat into smaller pieces and reserve in a seperate bowl.
If you prefer a smooth bisque, strain the bisque to remove the onions and celery. Skip this step if you prefer a chowder like texture.
Add the lobster meat and allow bisque to simmer (do not boil) for 15 minutes, stirring occasionally. |
Personal
Notes: |
Personal
Notes: This is a summer treat that the whole family enjoys. This brings back memories of making bisque while vacationing with our family and my parents on Cape Cod. It was a fun rainy day activity. We used a 3 pound lobster.
Edith's notes: Gary my son, lives in Cheshire, CT with his wife, Carol. Their children, Chris and Julie, are both college students. It's certainly great to have family living close by - 25 minutes door to door!
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This recipe for Gary & Carol's Lobster Bisque is from