Lobster Bisque

Lobster Bisque Ingredients

2 tb Butter	6 Peppercorns
1 Onion, chopped	1 pn Thyme
1 Carrot, chopped	4 tb Butter
1 lb Lobster tails	5 tb Flour
1/4 c Brandy	1 c Milk
3 Bottles (8 oz) clam juice	1 1/2 c Light cream
1 c Water	3 ts Tomato paste
1 c Dry white wine	ts Salt and pepper to taste
1 Bay leaf	2 ts Dry sherry, or to taste

Instructions for Lobster Bisque

Heat butter in a large skillet. Saute vegetables for 2-3 minutes over a medium heat. With a sharp knife split lobster tails along top of shell to expose flesh. Place lobster over vegetables and saute until flesh is cooked and the shell turns pink. Add brandy and heat. Flambe by placing a lighted match close to liquid in pan (be sure to avert face while lighting up) . Stir in clam juice, water, white wine, bay leaf, peppercorns and thyme. Cover and simmer for 30 minutes. Remove lobster and seperate meat from shells and set aside. Return shells to broth, cover and continue to simmer for 40 minutes. Strain broth. There should be 4 cups. If there is more than 4 cups boil broth in an open pan to evaporate and concentrate the flavor. In a clean saucepan, heat butter, stir in flour and cook, stirring over a medium heat for 2-3 minutes. Remove from heat and gradually blend in broth. Bring to a boil over medium heat, stirring constantly for 1-2 minutes. Stir in milk and cream and heat through but do not boil. Blend a little soup with tomato paste and add to soup. Cut lobster meat into bite size pieces and add to soup. Add salt and pepper to taste and, if desired, a little sherry. Recipe by: Sifto Salt Posted to MC-Recipe Digest V1 #577 by valerie@nbnet.nb.ca (valerie) on Apr 18, 1997

Main Ingredient: LobsterCuisine: French

More like this...

Settlement Lobster Bisque

Sherried Lobster Bisque

Joes Lobster Bisque

Lobster Bisque

Lobster Bisque #2

Ingredient Insight - look inside this recipe