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New Year's: Mother's Lobster Bisque

Source of Recipe


From "The Pastry Queen Christmas" by Rebecca Rather



List of Ingredients



• 4 medium lobster tails (1 to 1½ pounds total)
  
• 2 tsp kosher salt
  
• 1 tsp cayenne pepper
  
• ½ cup (1 stick) unsalted butter
  
• 1 Tbsp finely chopped white onion or shallot
  
• 1 tsp garlic, minced
  
• 6 Tbsp all-purpose flour
  
• 5 cups milk
  
• 2 cups heavy whipping cream
  
• 1 Tbsp minced fresh flat-leaf parsley
  
• 2 Tbsp minced fresh chives
  
• 1 tsp ground white pepper
  
• Pinch of hot Hungarian paprika
  
• ¼ cup freshly squeezed lemon juice
  






Instructions



1. Place the lobster tails on a cutting board with the underside of the shell facing up. Using a sharp knife, pierce the shell at the top of the widest part and cut the tail (through both shell and meat) in half lengthwise. Turn the shell over, pull the meat out, and rub the meat all over with a mixture of 1 teaspoon of the salt and the cayenne pepper. Cut the meat into 1-inch slices.
   
   
2. In a large, heavy pot, melt the butter over medium heat. Add the onion and sauté until translucent but not browned, about 4 minutes. Stir in the garlic and sauté until fragrant, about 2 minutes. Whisk in the flour and cook, whisking constantly, for about 1 minute. Whisk in the milk, cream, and lobster.
   
   
3. Reduce the heat to low and cook, whisking, until slightly thickened, 5 to 10 minutes. Stir in the remaining teaspoon of salt, the parsley, chives, pepper, paprika, and lemon juice. Do not boil. Serve immediately.
   
   Makes 8 servings