 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 46 |
|
This lobster bisque is so good that you can't help saying MMM after each lucious spoonful. It is thick and creamy and chock-full of lobster meat. Ingredients:
2 or 3 lobsters (1 1/4 pound each) |
6 cups water |
1 rib celery chopped |
1 carrot, peeled and chopped |
2 leeks, sliced |
1 medium onion, chopped |
4 tablespoons butter for roux, 2 tablespoons for saut |
3 tablespoons flour |
2 cups heavy cream |
1 cup half and half |
3/4 cup sherry |
4 ounces tomato paste |
Directions:
1. In large stockpot, bring 6 cups of water to a boil. Add the lobsters and steam for about 8 minutes, until lobsters are cooked. Remove lobsters and let cool. Reserve liquid. When lobsters have cooled, clean out meat and set aside, save all shells.
2. Crack or grind up lobster shells a bit. If you have a food processor, break up the shells and put a few peaces at a time until they break into small pieces. Cover shells with reserve liquid, add vegetables and cook over medium heat for about 25 minutes. Strain. There should be about 4 1/2 cups lobster broth.
3. To make roux, melt the butter and stir in the flour in a heavy saucepan. Stir while it heats for 1 minute.
4. Heat the heavy cream, half and half, lobster stock in a double boiler over medium heat. When it’s hot, add roux and stir over medium heat for 40 minutes until thick and smooth.
5. In a saucepan, heat 2 tablespoons butter and reserve lobster meat, tomato paste and sherry. When alcohol has cooked off add to cream mixture. Cook gently for 5 minutes. Serves 4-6
|
|