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    Spinach Lobster Bisque


    Source of Recipe


    by Ivy/ivfoodie (EDC), from recipes.ksl.com/

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=9047.5

    List of Ingredients




    2 tbls minced shallot
    2 tbls butter
    2 cups vermouth or chicken stock
    6 tbls flour
    3 cups lobster broth (recipe follow) or clam juice
    1/4 tsp dry mustard
    3 cups half and half
    1 cup cooked pureed spinach
    1 1/2 tsp salt
    1/2 tsp pepper

    Recipe



    In a saucepan, saute shallots in butter until golden. Add wine or chicken stock and simmer until reduced by half. Whisk in 6 tbls of flour. Then add the lobster broth or clam juice and the dry mustard. Stir until the mixture
    returns to simmering and is thickened. Next add the half and half, the pureed spinach, salt, and pepper. Do not allow to boil again. Serve immediately (To serve at later time, keep hot ina double boiler.)

    At serving time garnish with chunks of cooked lobster meat, crab, or shrimp. Sprinkle with parmesan cheese (optional).

    (serves 6-8)

    LOBSTER BROTH (Crab or Shrimp)
    Simmer lobster shells with unusable legs in cups of water with:
    1 stalk of celery
    1 small onion
    1 bay leaf
    Simmer 30-40 minutes. Remove from heat, skim, and strain.

 

 

 

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