Lobster Bisque
- 2 lbs lobster
- 2 cups cold water
- 4 cups milk
- 1/4 cup butter
- 1/4 cup flour
- 1 1/2 tsp salt
- Few grains cayenne
Remove the meat from the lobster shell. Add cold water to the body bones and tough end of the claws and cut in pieces. Bring slowly to the boiling point and cook for 20 minutes (be patient, you rascal). Drain and reserve the liquor. Thicken with butter and flour cooked together.
Scald the milk with the tail meat of the lobsterchopped to fine pieces. Strain and then add to the liquor. Season with salt and cayenne. Add the tender, diced claw meat and body meat.
When coral is found in the lobster, wash, wipe and force through a fine strainer. Put in a mortar with butter and work it until well blended. Add flour and stir into the soup.
If a richer soup is desired, white stock may be used in place of water.
Scald the milk with the tail meat of the lobsterchopped to fine pieces. Strain and then add to the liquor. Season with salt and cayenne. Add the tender, diced claw meat and body meat.
When coral is found in the lobster, wash, wipe and force through a fine strainer. Put in a mortar with butter and work it until well blended. Add flour and stir into the soup.
If a richer soup is desired, white stock may be used in place of water.
Submitted by May 31, 2010
15 min 30 min 45 min
15 min 30 min 45 min