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    Lobster Bisque

    Recipe Introduction


    I found this recipe on HungryMonster.com. There was no contributor listed, so I can't give credit where credit is due.


    List of Ingredients


    • 3/4 c. unsalted butter
    • 1 c. onion, cut in pieces
    • 1 c. celery, cut in pieces
    • 3/4 c. carrots, cut in pieces
    • 1 c. dry white wine
    • 1 c. chicken broth
    • 1/2 c. parsley
    • 1 bay leaf
    • 1/4 tsp. thyme
    • 1/4 tsp. cayenne
    • 28 oz. Italian plum tomatoes (or canned regular tomatoes)
    • 1/4 c. flour
    • 3 c. whole milk
    • 2 lbs. lobster meat, cut in small pieces
    • 1 c. heavy cream
    • 1/2 tsp. salt
    • 1/2 tsp. freshly ground white pepper


    Instructions


    1. Heat one-third of the butter in a large, heavy saucepan, over a medium flame. Add onions, celery, and carrots. Heat and stir for 5 minutes or until onions are transparent. Add wine, chicken broth, parsley, bay leaf, thyme, cayenne and tomatoes. Bring to a boil; reduce heat and simmer for 45 minutes, stirring often. Press and strain through a chinois or cheesecloth, reserving liquid and discarding vegetables.

    2. Heat remaining butter in skillet or large pan over moderate flame; whisk in flour. Heat and stir for 3-4 minutes. Whisk in scalded milk; heat and stir until thickened. Remove from heat and stir in 1 cup of the strained broth; add lobster meat. Heat and stir over a medium flame for 20 minutes. Remove from heat and stir in heated cream. Season to taste with salt and white pepper. Serve hot.

    3. NOTE: Some versions finish with 1/4 c. sherry.



 

 

 


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