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Full Online Book HomeLearning KitchenSoups - Seafood - Lobster Bisque
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Soups - Seafood -  Lobster Bisque Post by :MikeHill Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1523

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

Soups - Seafood - 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.
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