lobster bisque
When lobster is on sale, I have the market steam them for me. Then, at home, I put them in large bowls and when cool enough to handle, I crack them open and pick out all the lobster meat. I save all the liquid that is in the shells and body. I freeze the meat and the "stock" separately and when needed, I have much of the work done.
prep time
cook time
method
Blend
yield
12 serving(s)
Ingredients
- 3 sticks butter
- 1 medium onion minced (i use vidalia or red onion)
- 1/2 cup carrots, grated
- 1/2 teaspoon celery seed
- 1 cup flour
- 2 cups lobster meat
- 5 cups lobster stock (you can fill in any deficit with more chicken stock)
- 2 cups chicken stock
- 1/4 cup cooking sherry
- 2 tablespoons tomato paste
- 1 quart light cream
- - salt & pepper to taste
How To Make lobster bisque
-
Step 1Have your lobsters steamed and then crack them open, saving all the juice you can, and pick out the meat.
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Step 2Mince the onion and sautee with carrots and celery seed in the 3 sticks of butter. Cook until tender.
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Step 3Add in the flour by small increments. Stir constantly. Cook until bubbly.
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Step 4Add the lobster stock, chicken broth, cooking sherry, tomato paste, salt and pepper. Stir well. Add in the light cream. Don't boil.
-
Step 5Add in the picked lobster meat, stir well. Serve and enjoy.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chowders
Category:
Fish Soups
Category:
Other Soups
Ingredient:
Seafood
Method:
Blend
Culture:
American
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