Try this Lobster Bisque recipe, or contribute your own.
Suggest a better descriptionCRACK LOBSTER CLAWS AND CUT BODY AND TAIL INTO FOUR OR FIVE PIECES. Saute diced carrots and onion with 2 tablespoons butter for 5 minutes. Add bay leaf, thyme, parsley and lobster. Cook until lobster turns red, about 5 minutes. Add 2 tablespoons cognac and ignite. Add white wine and broth. Simmer 20 minutes. Remove meat from lobster, reserving shells and broth. Melt 3 tablespoons butter in a saucepan. Add flour. Cook, stirring constantly for 2 minutes. Add 3 cups boiling milk all at once and whisk until smooth. Crush lobster shells and add to sauce. Add reserve broth with vegetables and simmer, covered, 1 hour. Strain through a sieve. Heat to boiling and add 3 tablespoons cream. You can add a few drops of red food coloring to give it that lovely pink color, if you wish. Add the lobster, before serving, plus remaining cognac. Philip Schulz PRODIGY service Guest Chef FROM: GUEST CHEF (EXPT46B)
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Serving Size: 1 Serving (334g) | ||
Recipe Makes: 4 | ||
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Calories: 458 | ||
Calories from Fat: 201 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.3g | 30 % | |
Saturated Fat 12.7g | 64 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 174.7mg | 54 % | |
Sodium 527mg | 18 % | |
Potassium 492.6mg | 13 % | |
Total Carbohydrate 17.4g | 5 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 16.4g | ||
Protein 38.5g | 55 % | |
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. |
Calories per serving: 458
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