Lobster Bisque
By
Bobbie Sicignano
@bsicignano
1
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.
Ingredients
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3 stickbutter
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1 mediumonion minced (i use vidalia or red onion)
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1/2 ccarrots, grated
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1/2 tspcelery seed
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1 cflour
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2 clobster meat
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5 clobster stock (you can fill in any deficit with more chicken stock)
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2 cchicken stock
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1/4 ccooking sherry
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2 Tbsptomato paste
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1 qtlight cream
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·salt & pepper to taste
How to Make Lobster Bisque
- Have your lobsters steamed and then crack them open, saving all the juice you can, and pick out the meat.
- Mince the onion and sautee with carrots and celery seed in the 3 sticks of butter. Cook until tender.
- Add in the flour by small increments. Stir constantly.
Cook until bubbly. - Add the lobster stock, chicken broth, cooking sherry, tomato paste, salt and pepper. Stir well.
Add in the light cream. Don't boil. - Add in the picked lobster meat, stir well.
Serve and enjoy.
