Ingredients Jump to Instructions ↓

  1. 2 lb Medium sized Lobsters

  2. 1/2 c Poultry stock or Fish Fumet

  3. 1 ea Sliced onion

  4. 4 ea Ribs celery with leaves

  5. 2 ea Whole cloves

  6. 1 ea Bay Leaf

  7. 6 ea Peppercorns

  8. 1/4 c Soft butter

  9. 1/4 c Flour

  10. 3 c Heated milk

  11. 1/4 ts Nutmeg

  12. 1 c Hot but not boiling cream

  13. 1/4 c Dry Sherry

  14. 1/8 ts Minced Parsley

  15. 1/8 ts Paprika

Instructions Jump to Ingredients ↑

  1. Remove the meat from boiled lobsters. Dice the body meat and mince the tail and claw meat. Reserve it. Crush the shells and add them to the stock along with the onion, celery, cloves, bay leaf and peppercorns. Simmer these ingredients for 30 minutes. Strain the stock. If there is coral roe, force it through a fine sieve. Combine it with soft butter, blend in the flour. Gradually pour into a mixture of the heated milk and nutmeg. When the sauce is smooth and boiling, add the lobster and simmer the bisque, add the sherry and cover for 5 minutes. Turn off the heat, Stir in the cream and season to taste. Serve at once with minced parsley and paprika. Serves 6. Shared by: Pat Stockett Courtesy of Fred Peters. Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


Send feedback