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Lobster Bisque




Source of Recipe


april_bloom

1/4 cup butter
1/4 cup flour
1 teaspoon salt
1/8 teaspoon pepper
5 cups chicken broth (I use low sodium)
1/2 cup onion
1 leek, white part only, minced (optional)
1 bay leaf
10-12 ounces lobster meat (or meat of 2 chicken lobsters drained)
2 egg yolks
1 cup heavy cream

Melt butter in heavy kettle (Dutch oven is ideal); blend in flour, salt and pepper. Gradually stir in chicken broth. When bubbling starts, add onion, carrot, leek and bay leaf. Simmer covered over low heat. Mince the lobster meat finely, saving a few larger pieces for garnish. Stir the minced lobster into the soup and simmer, covered, for 10 minutes. Remove bay leaf. Beat egg yolks slightly and add to soup, stirring briskly until blended. Simmer 5 minutes, stirring constantly, Be careful not to boil. Gradually stir in 1 cup of cream and heat without boiling. Add large pieces of lobster and serve in heated soup plates.

I would imagine you could substitute this recipe with shrimp. This is a basic recipe our family has used and each of us has tweaked it to our own liking. I don't put leeks in mine.