Lobster Bisque Recipe
The lobster bisque is very rich, so a small serving (about two-thirds cup per person) is plenty.
In restaurants, this is baked in individual crocks, with puff pastry on top.
Enjoy this lobster bisque recipe!
Ingredients
- 2 lb boiled lobsters, medium sized
- 2 1/2 cup fish or chicken stock
- 1 onion, sliced
- 4 celery stalks, with leaves
- 2 cloves, whole
- 1 bay leaf
- 1/4 cup soft butter
- 1/4 cup flour
- 3 cup milk; heated
- 1/4 teaspoon nutmeg
- 1 cup cream; hot but not boiling
- 2 tablespoons sherry
- 1/8 teaspoon parsley; minced
- 1/8 teaspoon paprika
Directions
- Remove the meat from boiled lobsters.
- Dice and reserve the body meat and mince the tail and claw meat.
- Crush the shells and add them to the stock along with the onion, celery, cloves and bay leaf.
- Simmer these ingredients for about 30 minutes and strain the stock.
- Combine the flour and soft butter in a small saucepan and cook for about 5 minutes, but do not let flour begin to color.
- Gradually pour the heated milk into this mixture.
- Whisk to combine thoroughly then add nutmeg.
- If there is coral roe, force it through a fine sieve into the mixture.
- Stir in the strained stock.
- When the soup is smooth and boiling, add the lobster and simmer the bisque, adding the sherry and cover for 5 min. turning off the heat after that.
- Stir in the cream and season to taste.
- Serve at once with minced parsley and paprika, if desired.