Lobster Bisque
Source of Recipe
by Millie, from Joy of Cooking
Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=9047.7
REMOVE THE MEAT FROM:
2 medium size boiled lobsters
Dice the body meat & mince the tail & claw meat. Reserve it. Crush the shells. ADD TO THEM THE TOUGH END OF THE CLAWS AND:
2½ C Poultry Stock or Fish Stock
1 sliced onion
4 ribs celery w/leaves chopped
2 whole cloves
1 bay leaf
6 peppercorns
Simmer these ingredients for 30 minutes. Strain the stock. If there is coral roe, force it through a fine sieve. COMBINE IT WITH:
¼ C soft butter
BLEND IN:
¼ C Flour
GRADUALLY POUR INTO THIS MIXTURE:
3 C heated milk
¼ tsp nutmeg
When the sauce is smooth & boiling, add the lobster & Poultry or Fish stock. Simmer the bisque, covered, 5 minutes ~ turn off the heat & STIR IN:
1 C hot but not boiling cream
season to taste
Serve at once WITH:
Minced parsley paprika
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