 |
Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 8 |
|
Ingredients:
4 cup(s) lobster stock strained through fine mesh strainer with cheesecloth |
2 meat of (2) freshly cooked lobsters diced |
2 cup(s) heavy cream |
2 cup(s) whole milk |
6 tablespoon(s) butter |
3 clove(s) garlic diced fine |
1/2 scallion diced fine |
3/4 cup(s) all-purpose flour |
3 ounce(s) can of tomato paste |
2 tablespoon(s) salt |
1 tablespoon(s) old bay seasoning |
1 teaspoon(s) worchestershire sauce |
Directions:
1. Boil 2 1lb lobsters in a large stock pot, remove them (but keep water boiling) and remove tail and claw meat set aside to cool.
2. Place lobster shells/parts back into pot and boil for 15 minutes.
3. Remove shells/parts and strain stock through fine mesh strainer with cheesecloth.
4. Retain 4 cups of the stock for this recipe.
5. Finely chop garlic and scallion
6. Place your stock pot on the burner over medium heat and melt the butter
7. Add your garlic and scallion and saute' for about 2 minutes
8. SLOWLY add flour to butter/garlic/scallion, continuously whisking to make a roux
9. SLOWLY whisk in heavy cream, whole milk and lobster stock
10. Hey... you're almost there!!
11. Turn up heat to bring to near boil (don't bring all the way to a boil it because milk will scald)
12. Remember to stir occasionally and while it's heating, dice up the lobster meat from tails and claws
13. Turn the heat down to simmer and add tomato paste, worchestershire sauce, salt, and Old Bay Seasoning
14. Remember to stir occasionally and enjoy the aromas, because after about 20 minutes of simmering, it's ready to serve!
15. Good, rich bisque on a cold winter's day!
|
|