lobster bisque

How To Make lobster bisque

• 1

  Crack lobster claws and cut body and tail into four or five pieces.
• 2

  Saute diced carrots and onion with 2 tablespoons butter for 5 minutes.
• 3

  Add bay leaf, thyme, parsley and lobster; cook until lobster turns red, about 5 minutes.
• 4

  Add 2 tablespoons cognac and ignite.
• 5

  Add white wine and broth; simmer 20 minutes.
• 6

  Remove meat from lobster, reserving shells and broth.
• 7

  Melt 3 tablespoons butter in a saucepan; add flour.
• 8

  Cook, stirring constantly for 2 minutes.
• 9

  Add 3 cups boiling milk all at once and whisk until smooth.
• 10

  Crush lobster shells and add to sauce.
• 11

  Add reserve broth with vegetables and simmer, covered, 1 hour; strain through a sieve.
• 12

  Heat 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.
• 13

  Add the lobster, before serving, plus remaining cognac.
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