The lobster bisque is very rich, so a small serving (about
two-thirds cup per person) is plenty. At the restaurant, this is
baked in individual crocks, with puff pastry on top.
2 lb boiled lobsters, medium sized
2 1/2 c fish or chicken stock
1 onion, sliced
4 celery stalks, with leaves
2 cloves, whole
1 bay leaf
1/4 c soft butter
1/4 c flour
3 c milk; heated
1/4 teaspoon nutmeg
1 c cream; hot but not boiling
2 tablespoons sherry
1/8 teaspoon parsley; minced
1/8 teaspoon paprika
Remove the meat from boiled lobsters. Dice and reserve the body
meat and mince the tail and claw meat. Crush the shells and add
them to the stock along with the onion, celery, cloves and bay
leaf. Simmer these ingredients for about 30 minutes and strain
the stock.
Combine the flour and soft butter in a small saucepan and cook
for about 5 minutes, but do not let flour begin to color.
Gradually pour the heated milk into this mixture. Whisk to
combine thoroughly then add nutmeg. If there is coral roe, force
it through a fine sieve into the mixture. Stir in the strained
stock.
When the soup is smooth and boiling, add the lobster and simmer
the bisque, adding the sherry and cover for 5 min. turning off
the heat after that. Stir in the cream and season to taste.
Serve at once with minced parsley and paprika, if desired.
|
Categories 
