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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Diane Phillips Ingredients:
4 tablespoons butter, plus |
6 tablespoons butter, melted |
2 tablespoons flour |
1 1/2 cups lobster stock |
1/4 cup sherry wine |
1/2 cup heavy cream |
3 cups cooked maine lobster meat, cut into chunks |
salt |
white pepper |
3 cups soft french breadcrumbs |
1/3 cup freshly grated parmesan cheese |
2 tablespoons chopped fresh flat-leaf parsley |
Directions:
1. In a 3-quart saucepan, melt 4 tablespoons butter and add in the flour, whisking until it is smooth and bubbly.
2. Gradually add in the lobster stock, whisking until the bisque is smooth and thick, about 5 minutes.
3. Add in sherry and cream, and bring mixture to a boil.
4. Decrease heat to low and add the lobster meat.
5. Taste the sauce, and adjust seasoning with salt and white pepper.
6. Preheat oven to 375°; place bread crumbs, cheese, and parsley in a large mixing bowl.
7. Add the melted butter and toss the mixture to coat the crumbs with butter.
8. Pour the lobster and sauce into a 9-inch round casserole that is 2 1/2 inches deep.
9. Top casserole with the crumb mixture; bake for 20 minutes, or until the breadcrumbs are toasted and golden brown.
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