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 Lobster Bisque | Status Approved | | Name |  Lobster Bisque | | Category | Soups & Stews | | Serves/Yields | 4 servings | | Source | Kate | | Difficulty | Easy | | Prep. Time | 20 minutes | | Cook Time | 30-40 minutes | | Introduction | | This creamy bisque makes a wonderful light supper, with warm brioche and a crisp salad. You can subsitute shrimp for the lobster if it is out of your price range (as it is mine...sigh) Guido suggested wine for this soup is 2004 Veramonte sauv blanc from Chile (price is about $10.00 a bottle). | | Ingredients | | 2 1/2 cups chicken_broth
1 medium onion , diced
2 stalks celery , diced
1 carrot , diced
1 Tbsp. tomato_paste
1 sprig fresh thyme
1 bay_leaf
6 black peppercorns
1/3 cup butter
1/3 cup flour
1/2 tsp. sea_salt
1/4 tsp. white_pepper
2 1/2 cups half_and_half
1/4 tsp. nutmeg
2 cups diced cook lobster meat
2 Tbsp. fresh parsley , minced
1/2 tsp paprika
4 tsp. dry sherry
| | Directions | | Step: 1 | In a large saucepan, bring the chicken broth, onion, celery, carrot, tomato paste, thyme, bay leaf, and peppercorns to a boil, then reduce the heat and simmer, uncovered, for 30 minutes. Strain the broth mixture, discard the solids, and return the liquid to the pot.
| | Step: 2 | Meanwhile, in a seperate saucepan, melt the butter over medium heat. Whisk in the flour, salt, and pepper to form a roux. Gradually whisk in the half & half and nutmeg and continue to cook for 1 to 2 minutes, stirring constantly, until the mixture has thickened. Watch carefully as this mixture will scorch easily.
Add the cream mixture to the pot with the liquid, along with the diced lobster and heat gently for several minutes. Do not boil. Adjust the seasonings, as needed, then ladle the soup into 4 bowls and serve each garnished with the parsley, paprika, and 1 tsp. sherry. |
Time submitted: Thursday, January 06. 2005 at 07:49:24 Contributed By: Kate
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