Email to Judy Garcia      

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.