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Frugal Lobster Bisque




Source of Recipe


by Millie, from The Chesapeake Cookbook


Recipe Introduction


Author’s Notes: In this frugal lobster bisque, adapted from FIFTY YEARS IN THE A MARYLAND KITCHEN, by Mrs. B.C. Howard, only the claw and body meat, and coral if available are put into the soup. The tail meat is reserved for salads. The bisque doesn’t taste “frugal;” we find it rich indeed.


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=9047.8

List of Ingredients




2 to 4 Cooked lobsters, totaling 3½ to 4#
1 med onion, chopped
1 med celery rib, chopped
1 med carrot, chopped
1 anchovy fillet
½ C dry white wine
1 tsp sea or kosher salt
1 tsp black peppercorns
1 blade mace, or ¼ tsp ground mace
2 T unsalted butter
¼ C grated onion
2 T A/P flour
1 C half n half
1 C milk
3 C lobster~shell broth*
Salt n freshly ground white pepper
Pinch cayenne pepper
1 T cognac (optional)

Recipe



Remove the meat from the lobster shells. Reserve the tail meat for another use. Dice the body n claw meat and refrigerate until ready to use.

*Crush the lobster shells n place in a stockpot w/the onion, celery, carrot, anchovy, white wine, salt, peppercorns and mace. Add water to barely cover. Simmer broth for 45 minutes, skimming as necessary. Strain the broth through rinsed cheesecloth in a fine strainer. There should be about 1 quart of broth. Taste the broth; if it is very mild, reduce over medium heat by about one~quarter.

Melt the butter in a soup pot over medium~low heat and soften the grated onion in it for about 10 minutes. Sprinkle the flour over the onion and cook for about 5 minutes, being careful that flour does not brown.

Stir in the half n half, milk and 3 C lobster broth.
Refrigerate or freeze the remaining broth for another soup or sauce.

Season the soup with salt, white pepper & cayenne pepper and cook for 10 minutes, stirring occasionally. Stir in the lobster meat and add the cognac at this time, if desired. Heat the soup on low~simmer for about 5 minutes. Serve the soup very hot and garnish it with a dusting of paprika.