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Home Learning Kitchen Soups - Seafood - Lobster Bisque

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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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6 Tbsp. butter or margarine 6 Tbsp. flour 1 tsp. salt 1/4 tsp. ground black pepper 1/2 tsp. celery salt 4 1/2 cups milk 1 1/2 cups chicken stock 3 Tbsp. instant minced onion 3 cups diced cooked lobster 1 Tbsp. paprika 1/2 cup light cream Melt butter or margarine. Stir in flour, salt, ground black pepper and celery salt. When well blended, slowly add milk and chicken stock. Cook over low heat, stirring constantly, until mixture begins to thicken. Add instant minced onion. Add lobster and paprika; heat 10 minutes. Add the 1/2 cup light

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