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Lobster Bisque

Meal.Mates's picture
Ingredients
  Chopped onion 3 Tablespoon
  Minced celery 2 Tablespoon
  Minced shallots 1 Tablespoon
  Butter 2 Tablespoon
  Unbleached flour 2 Tablespoon
  Half and half cream 1⁄2 Cup (8 tbs)
  White chicken stock 2 Cup (32 tbs)
  Dry white wine 1⁄4 Cup (4 tbs)
  Butter 1 Tablespoon
  Lobster tail 8 Ounce, minced
  Brandy 1⁄4 Cup (4 tbs), heated
  Salt 1⁄4 Teaspoon
  Pepper white 1⁄8 Teaspoon
  Tabasco sauce 3 Drop
  Milk 1 Tablespoon
  Paprika 1 Teaspoon
  Minced fresh chives 1 Tablespoon
Directions

Saute onion, celery and shallots in butter 5 minutes, sprinkle with flour and cook, stirring, 3 minutes.
Gradually add cream, stock and wine; cook and stir until smooth and slightly thickened.
Melt butter until bubbly, add lobster and cook rapidly, stirring, until lobster loses its translucent appearance.
Pour brandy over, ignite and let burn down.
Combine lobster and juices with cream sauce, cover and simmer 10 minutes.
Puree or sieve.
Thin to desired consistency with milk, chill, adjust seasonings, and serve with a sprinkling of paprika and chives.

Recipe Summary

Cuisine: 
French
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Ingredient: 
Seafood

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