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home > recipes > soups > lobster bisque
from USA Lobster Bisque Dockside Guest Quarters & Restaurant York, Maine 1 (2 lb.) live lobster 1 large onion 1 cup diced carrots 1 rib diced celery 1 bay leaf, crumbled 1 tsp. thyme 4 Tbsp. butter 1/4 cup cognac 1 cup dry white wine salt cayenne pepper 5 cups fish broth heavy cream In large skillet, saute the chopped onion, carrots, and celery with the bay leaf and thyme in the butter, until softened. Add cognac and flame, extinguish with the wine. Turn off the flame to prepare lobster. Split live lobster, remove tail and claws. Cut tail in two pieces, claws in three pieces. Throw lobster pieces in pot and stir to redden them. Season with salt and pepper, cover and cook for 15 minteus. Pour lobster and contents of pot into colander set over a bowl. When lobster is cool remove all meat from shells reserving all liquid, shells and vegetables. Press shells and vegetables thru a seive or food mill to collect all juices and bits of meat and tomalley (shells and vegetables may be pounded to paste in a mortar for optimum flavor). Add the paste, or strained shells. Cook juices in a saucepan with the fish broth, bring to a boil, simmer for a few moments and strain. Be sure to press as many juices through as possible. Return to saucepan and correct seasonings. Mince reserved lobster meat and add to pan. Stir in heavy cream and serve. Note: For thicker bisque, roux or bread crumbs may be added before lobster meat.

Lobster Bisque


average rating = 4 stars(4.00001 comment available)
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keyword: lobster
keyword: bisque
ethnicity: french
recipes for soups
recipes by karl-m
Email Address:
(posted September 28, 1998)

from USA

Lobster Bisque

Dockside Guest Quarters & Restaurant
York, Maine

1 (2 lb.) live
lobster
1 large
onion
1 cup diced carrots
1
rib diced celery
1
bay leaf, crumbled
1 tsp.
thyme
4 Tbsp.
butter
1/4 cup
cognac
1 cup
dry white wine
salt
cayenne pepper
5 cups
fish broth
heavy cream

In large
skillet, saute the chopped onion, carrots, and
celery with the bay leaf
and
thyme in the butter, until softened. Add
cognac and flame, extinguish with
the
wine. Turn off the flame to prepare lobster. Split live lobster, remove
tail and claws. Cut tail in two pieces, claws in three pieces. Throw
lobster
pieces in
pot and stir to redden them. Season with salt and pepper, cover and
cook for 15 minteus. Pour
lobster and contents of
pot into colander set over a
bowl. When
lobster is cool remove all meat from shells reserving all liquid,
shells and vegetables.
Press shells and vegetables thru a seive or food mill to
collect all juices and bits of meat and
tomalley (shells and vegetables may be
pounded to paste in a mortar for optimum flavor). Add the paste, or strained
shells. Cook juices in a
saucepan with the fish broth, bring to a boil, simmer
for a few moments and
strain. Be sure to press as many juices through as
possible. Return to
saucepan and correct seasonings. Mince reserved lobster meat
and add to
pan. Stir in
heavy cream and serve.

Note: For thicker
bisque, roux or
bread crumbs may be added before lobster meat.



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from oakville on, Canada wrote:5  4

clearly written easy to follow, thanks.
4 starsNovember 10, 1999


 
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