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Name: Lobster Bisque #2
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 6 Peppercorns; 1/4 c Butter Soft; 1 Bay leaf; 1/4 c Dry sherry; 1 c Cream hot but not boiling; 1 Onion sliced; 1/4 ts Nutmeg; 2 whole Cloves; 1/4 c Flour; 1/8 ts Parsley minced; 3 c Milk heated; 4 stalk Celery with leaves; 1/8 ts Paprika; 2 lb Lobsters medium sized; 2 1/2 c Poultry stock or Fish Fumet

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INGREDIENTS

6 Peppercorns
1/4 c Butter ; Soft
1 Bay leaf
1/4 c Dry sherry
1 c Cream ; hot but not boiling
1 Onion ; sliced
1/4 ts Nutmeg
2 whole Cloves
1/4 c Flour
1/8 ts Parsley ; minced
3 c Milk ; heated
4 stalk Celery ; with leaves
1/8 ts Paprika
2 lb Lobsters ; medium sized
2 1/2 c Poultry stock ; or Fish Fumet

Servings

INSTRUCTIONS

Remove the meat from boiled lobsters. Dice the body meat and mince the tail and claw meat. Reserve it. Crush the shells and add them to the stock along with the onion, celery, cloves, bay leaf and peppercorns. Simmer these ingredients for 30 min. Strain the stock. If there is coral roe, force it through a fine sieve. Combine it with: soft butter, blend in the flour. Gradually pour into this mixture: heated milk and nutmeg. When the sauce is smooth and boiling, add the lobster and simmer the bisque, add the sherry and cover for 5 min. Turn off the heat, Stir in the cream and season to taste. Serve at once with minced parsley and paprika. Recipe By : From: Beck4@nyc.Pipeline.Com (Eileen Andate: 19 Mar 1996 19:30:41 ~0500

NOTES

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Lobster Bisque #2

6 Peppercorns
1/4 c Butter Soft
1 Bay leaf
1/4 c Dry sherry
1 c Cream hot but not boiling
1 Onion sliced
1/4 ts Nutmeg
2 whole Cloves
1/4 c Flour
1/8 ts Parsley minced
3 c Milk heated
4 stalk Celery with leaves
1/8 ts Paprika
2 lb Lobsters medium sized
2 1/2 c Poultry stock or Fish Fumet

Remove the meat from boiled lobsters.  Dice the body meat and mince the  tail and claw meat.  Reserve it.  Crush the shells and add them to the  stock along with the onion, celery, cloves, bay leaf and peppercorns.  Simmer these ingredients for 30 min.  Strain the stock. If there is coral  roe, force it through a fine sieve.  Combine it with: soft butter, blend in  the flour.  Gradually pour into this mixture: heated milk and nutmeg.    When the sauce is smooth and boiling, add the lobster and simmer the  bisque, add the sherry and cover for 5 min.  Turn off the heat, Stir in the  cream and season to taste.  Serve at once with minced parsley and paprika.    Recipe By     :    From: Beck4@nyc.Pipeline.Com (Eileen Andate: 19 Mar 1996 19:30:41 ~0500

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Nutrition

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Serving Size: 1 Serving (278g)
Recipe Makes: 6

Calories: 466
Calories from Fat: 235 (50%)

Amt Per Serving		% DV

	Total Fat 26.1g	35 %
	Saturated Fat 15g	75 %
	Monounsaturated Fat 7g
	Polyunsanturated Fat 2.1g
Cholesterol 181.7mg		56 %
Sodium 360.3mg		12 %
Potassium 546.8mg		14 %
Total Carbohydrate 21.7g		6 %
	Dietary Fiber 4g	16 %
	Sugars, other 17.8g
Protein 34.8g		50 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 466

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