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Lobster Sherry Bisque

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This sherried lobster bisque is a savory and spicy bisque made with vegetables. Finished with a little cream, the lobster bisque is spiced with mace or nutmeg and is herbed with parsley. Seasoned to taste, it can be sided with read rolls and a fresh salad.
  Freshly boiled lobster/2 small, preferably female, lobsters 1 Large
  Fish stock 6 Cup (96 tbs)
  Onion 1 Small, sliced
  Carrot 1 , sliced
  Celery stalks 2 , sliced
  Bay leaf 1 , tied together
  Parsley sprigs 4 , tied together
  Butter 5 Tablespoon
  Flour 2 1⁄2 Tablespoon
  Mace/Nutmeg 1⁄4 Teaspoon
  Cream 1 Cup (16 tbs)
  Sherry/Brandy 4 Tablespoon
  Salt To Taste
  Pepper To Taste

Split freshly boiled lobster down back with sharp knife; remove intestine, which looks like long black thread down center of back.
Remove stomach sac from head and tough gills.
Crack claws; remove meat; add to back meat.
If lobster is female and there is red coral or roe, reserve for garnish.
Reserve greenish curd from head.
Break up all lobster shells; put into pan with stock.
Add onion, carrot, celery, herbs, salt, and pepper; cover.
Simmer 30 to 45 minutes.
Meanwhile, cut lobster meat into chunks.
Pound coral roe with 2 tablespoons butter to use as garnish and to color soup.
Melt 3 tablespoons butter in pot; stir in flour until smoothly blended.
Cook a minute or two.
Add strained lobster stock; blend until smooth.
Bring to boil; stir constantly.
Reduce heat; simmer 4 to 5 minutes.
Add lobster meat.
Remove herbs.
Add mace; adjust seasoning.
Add cream and sherry.

Recipe Summary

Side Dish

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Lobster Sherry Bisque Recipe