Lobster Bisque Recipe

Lobster Bisque:

2 lbs lobsters medium sized
2 1/2 cups poultry stock or fish stock
4 celery stalk -- with leaves
1 onion sliced
2 cloves whole
1/4 cup soft butter
1/4 cup flour
1 bay leaf
6 peppercorns
3 cup milk heated
1/4 teaspoon nutmeg
1 cup cream hot but not boiling
1/8 teaspoon parsley minced
1/4 cup dry sherry
1/8 teaspoon paprika

First remove the delicious lobster meat from boiled lobsters. Dice the body meat and mince the lobster tail and claw meat. Reserve all of the lobstermeat. Crush the shells and add them to the stock along with the onion, celery, cloves, bay leaf and peppercorns. Next place these in a pot and simmer the ingredients for approximately 30 - 40 min. Strain the lobster stock. Combine it with soft butter and blend in the flour. Gradually pour into this mixture of heated milk and nutmeg.

When the sauce is smooth and boiling, add the lobster meat and simmer the bisque, add the sherry and cover for approx 5 min. Turn off the heat, and stir in the cream and season to taste. Serve at once with minced parsley and paprika.

Lobster is widely perceived as a summer time cooking and eating treat. What many people dont realize is that this favorite seafood crustacean is harvested year round in Maine. This means you dont have to be relaxing barefoot by the beach to enjoy it, eat, cook and enjoy this delicious seafood treat year round.

Stew Leonards Executive Chef Chaz Fable demonstrates how to make Velvety Lobster Bisque, a silky, smooth puree of fresh-cooked lobster meat, vegetables and spices which can be enjoyed as a soup or as a delectable sauce for fish dishes.

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