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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|Serving Size: 1 Serving (278g)|
|Recipe Makes: 6|
|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 %|
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Calories per serving: 466
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