Best Lobster Bisque
|Diced carrot||1⁄2 Cup (8 tbs)|
|Carrots||1⁄2 Cup (8 tbs), diced|
|Uncooked lobster meat||1⁄4 Pound|
|Lobster meat||1⁄4 Pound, uncooked|
|Butter||1⁄2 Cup (8 tbs)|
|Dry sherry||1 Tablespoon|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Chicken broth||1⁄4 Cup (4 tbs)|
|Tomato paste||1⁄2 Tablespoon|
|Minced parsley||1 Tablespoon|
|Parsley||1 Tablespoon, minced|
|Milk||2 Cup (32 tbs), scalded|
|Heavy cream||2 Tablespoon|
Step1-Mince the carrots and onion in a food processor. Mince the lobster meat.
Step2-Melt half the butter in a pot and saute the carrots and onions for 3 minutes. Add the lobster meat.
Step3-Heat and ignite the sherry and pour it over the mixture.
Step4-Add the wine, chicken broth, tomato paste, bay leaf, parsley and thyme and simmer for 15 minutes.
Step5-Melt the rest of the butter in a saucepan and stir in the flour to make a roux. Cook it for a few minutes and then add the hot milk, beating vigorously with a wire whisk.
Step6-Pour this into the lobster pot and simmer very slowly for 12 minutes.
Step7-Add the cream and correct the seasoning.