/ Fish Soups
milk, heated to boiling
red food coloring, optional
How to Make Lobster Bisque
1Crack lobster claws and cut body and tail into four or five pieces.
2Saute diced carrots and onion with 2 tablespoons butter for 5 minutes.
3Add bay leaf, thyme, parsley and lobster; cook until lobster turns red, about 5 minutes.
4Add 2 tablespoons cognac and ignite.
5Add white wine and broth; simmer 20 minutes.
6Remove meat from lobster, reserving shells and broth.
7Melt 3 tablespoons butter in a saucepan; add flour.
8Cook, stirring constantly for 2 minutes.
9Add 3 cups boiling milk all at once and whisk until smooth.
10Crush lobster shells and add to sauce.
11Add reserve broth with vegetables and simmer, covered, 1 hour; strain through a sieve.
12Heat to boiling and add 3 tablespoons cream - You can add a few drops of red food coloring to give it that lovely pink color, if you wish.
13Add the lobster, before serving, plus remaining cognac.
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