Lobster Bisque

Lobster is a velvety seafood. It deserves to be made even more velvety with a milky bisque.

• 3/4 cup unsalted butter
• 1 large onion, chopped
• 2 stalks celery, chopped
• 2 medium carrots, chopped
• 1 cup dry sherry
• 1/2 cup brandy
• 1/2 cup chicken broth
• 1/2 cup fresh parsley
• 28 oz. Italian plum tomatoes
• 1/4 teaspoon cayenne
• 1/2 teaspoon paprika
• 1/4 cup flour
• 3 cups milk, heated
• 2 pounds lobster meat, cut in small pieces
• 1 cup heavy cream, heated
• Salt and white pepper to taste

METHOD

In a heavy-bottomed soup pot, melt 1/4 cup of the butter. Stir in onions, celery, and carrots. Cook over medium heat until onions are transparent. Add sherry, brandy, chicken broth, parsley. Stir in tomatoes. Bring to a boil, then lower heat to simmer for 30 minutes, stirring often. Stir in cayenne and paprika. Cook 15 minutes more.

Let cool slightly and puree in food processor, or put through a food mill. If you want a very fine sauce, strain through cheesecloth.

Heat remaining 1/2 cup butter in skillet over medium heat. Using a whisk, stir in flour. Cook, stirring for 3-4 minutes. Whisk in heated milk. Cook stirring, until roux thickens. Remove from heat and stir in 1 cup broth. Stir in lobster meat and simmer over medium flame for 15 - 20 minutes. Remove from heat and stir in warm cream.

Season to taste with salt and white pepper. Serve garnished with squash blossoms.

Serves: 6 -8

This recipe from www.inmamaskitchen.com

Contributor: Debbie Farrell

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