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Category: Recipes
Prep Time: Cook Time: Total Time:
Ingredients:
8 TB Butter
2 1 1/2 Lb Lobsters
2 Onions Chopped
4 Carrots Peeled + Chopped
3 Celery Ribs Chopped
3/4 Cup Flour
6 oz can Tomato Paste
2 Cloves Garlic ( or less to taste - 1/2 tsp Garlic powder)
3 Cups White Wine
2 Quarts of Lobster cooking broth
2 Cups Heavy Cream
3 TB Sherry
Salt and Pepper
Directions:
1. Bring 2 inches of lightly salted water to a boil and place lobsters in head first.
Cover and cook for about 10 minutes until shells turn red.
Remove lobsters to ice water bath and cool and reserve liquid.
Remove meat from lobster tails and claws, chop, and set aside.
Break up shells / body.
2. Melt butter in Large pot on medium heat and cooks lobster shells for about 5 minutes, stirring.
Add carrots, celery, and onions and cook for about 5 more minutes, stirring.
Stir in flour and cook, stirring constantly until well incorporated, about 2 - 3 minutes.
Add tomato paste and cook, stirring constantly until well incorporated, about 2 minutes.
Stir in wine and simmer, scraping up brown bits from bottom of pot, until thickened, about 2 minutes.
Add reserved lobster broth and bring to boil.
Reduce heat to low and simmer for about an hour.
3. Strain contents of pot through mesh strainer into large saucepan, pressing on solids to extract as much as
possible. Discard solids.
Stir in cream and sherry and bring to simmer.
Off heat add chopped lobster meat.
Cover pot and let sit until lobster meat is thoroughly cooked or warmed through, about 5 minutes.
Season with salt and pepper to taste and serve (add a dash of sherry to each bowl if desired).
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Lobster Bisque
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Category: Recipes
Prep Time: Cook Time: Total Time:
Ingredients:
8 TB Butter
2 1 1/2 Lb Lobsters
2 Onions Chopped
4 Carrots Peeled + Chopped
3 Celery Ribs Chopped
3/4 Cup Flour
6 oz can Tomato Paste
2 Cloves Garlic ( or less to taste - 1/2 tsp Garlic powder)
3 Cups White Wine
2 Quarts of Lobster cooking broth
2 Cups Heavy Cream
3 TB Sherry
Salt and Pepper
Directions:
1. Bring 2 inches of lightly salted water to a boil and place lobsters in head first.
Cover and cook for about 10 minutes until shells turn red.
Remove lobsters to ice water bath and cool and reserve liquid.
Remove meat from lobster tails and claws, chop, and set aside.
Break up shells / body.
2. Melt butter in Large pot on medium heat and cooks lobster shells for about 5 minutes, stirring.
Add carrots, celery, and onions and cook for about 5 more minutes, stirring.
Stir in flour and cook, stirring constantly until well incorporated, about 2 - 3 minutes.
Add tomato paste and cook, stirring constantly until well incorporated, about 2 minutes.
Stir in wine and simmer, scraping up brown bits from bottom of pot, until thickened, about 2 minutes.
Add reserved lobster broth and bring to boil.
Reduce heat to low and simmer for about an hour.
3. Strain contents of pot through mesh strainer into large saucepan, pressing on solids to extract as much as
possible. Discard solids.
Stir in cream and sherry and bring to simmer.
Off heat add chopped lobster meat.
Cover pot and let sit until lobster meat is thoroughly cooked or warmed through, about 5 minutes.
Season with salt and pepper to taste and serve (add a dash of sherry to each bowl if desired).
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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