Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenFishandseafood - Lobster - Lobster Bisque
Famous Authors (View All Authors)
Fishandseafood - Lobster -  Lobster Bisque Post by :daniamin Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2845

Click below to download : Fishandseafood - Lobster - Lobster Bisque (Format : PDF)

Fishandseafood - Lobster - Lobster Bisque

3/4 c. unsalted butter
1 c. onion, cut in pieces
1 c. celery, cut in pieces
3/4 c. carrot, cut in pieces
1 c. dry white wine
1 c. chicken broth
1/2 c. fresh parsley
1 bay leaf
1/4 tsp. thyme
1/4 tsp. cayenne
28 oz. Italian plum tomatoes
1/4 c. flour
3 c. whole milk
2 lbs. lobster meat, cut in small pieces
1 c. heavy cream
1/2 tsp. salt
1/2 tsp. freshly ground white pepper


Heat one-third of the butter in a large, heavy saucepan, over a medium flame. Add onions, celery, and carrots. Heat and stir for 5 minutes or until onions are transparent. Add wine, chicken broth, parsley, bay leaf, thyme, cayenne and tomatoes. Bring to a boil; reduce heat and simmer for 45 minutes, stirring often. Press and strain through a chinois or cheesecloth, reserving liquid and discarding vegetables.

Heat remaining butter in skillet or large pan over moderate flame; whisk in flour. Heat and stir for 3-4 minutes. Whisk in scalded milk; heat and stir until thickened. Remove from heat and stir in 1 cup of the strained broth; add lobster meat. Heat and stir over a medium flame for 20 minutes. Remove from heat and stir in heated cream. Season to taste with salt and white pepper. Serve hot.

Note: some versions finish with 1/4 c. sherry.
If you like this book please share to your friends :
NEXT BOOKS

Fishandseafood - Lobster -  Lobster Dip Fishandseafood - Lobster - Lobster Dip

Fishandseafood - Lobster -  Lobster Dip
3/4 lb Lobster meat (preferably tail) 16 oz Cream cheese 1 c Mayonaise Shaved almonds Garlic powder Salt & pepper Soften cheese and blend with mayonaise. Add a handful of almonds plus pinches of garlic powder, salt & pepper. Cut up lobster meat and add to mixture. Bake at 350 for 1/2 hour uncovered.
PREVIOUS BOOKS

Fishandseafood - Grilled Rock Lobster Tails Fishandseafood - Grilled Rock Lobster Tails

Fishandseafood - Grilled Rock Lobster Tails
4 med. Rock lobster tails, frozen 1/4 cup butter or margarine, melted 2 tsp. lemon juice 1 tsp. grated orange peel Pinch of ground ginger, aromatic bitters and chili powder Thaw Rock Lobster tails and cut off the thin undershell with scissors. Bend tailback to crack shell to prevent curling. Combine melted butter, lemon juice, orange peel, ginger, bitters and chili powder; brush over lobster meat. Broil on grill over HOT coals for about 5 minutes with meat side up. Turn shell side up, brush with sauce and broil 5 to 10 minutes longer or until meat has lost its transparency
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT