DORIS AND ED'S LOBSTER BISQUE
By á-2003
Rate this recipe
4.5/5
(2 Votes)
Ingredients
- Manage this recipe:
- Cookbook
- Menu
-
-
- Meal Planner
- Shopping List
-
-
- .
- .
- Add a Private Note
-
- Submit a Correction
- Ask a Question
- .
- .
- Share This Recipe:
- Send via Email
- Send to Mobile
-
-
- .
- Ingredients:
- Servings:
- 16 16
- .
- .
- 3 (11 1/3 ounce) cans lobster meat (Must be frozen-the liquid produced when thawed is essential)
- 3/4 cupunsalted butter
- 3/4 cupall-purpose flour
- 1 1/2 teaspoonsfine sea salt
- 1/2 teaspooncayenne (to taste)
- 8 cupshalf-and-half
- 1/4 cupsherry wine, medium-dry such as Sandeman Amontillado
Details
Preparation
Step 1
1
Coarsely chop lobster meat. In a heavy kettle (about 6-quart) melt butter over low heat. Stir in lobster meat and reserved liquid. Sweat, covered, over low heat, stirring occasionally, for about 25 minutes.
2
Stir in flour, salt and cayenne. Cook over low heat, stirring constantly, for 10 minutes.
3
In a large saucepan, heat half-and-half until it "smiles" (barely simmers). Do not let it boil.
4
Add half-and-half and sherry to the lobster mixture. Cook, stirring, at a bare simmer for 10 minutes. (do not boil).
5
Serve hot. Note that bisque may be made 2 days ahead before being chilled and covered. Reheat bisque over low heat, stirring until hot. (Do not boil).
You'll also love
- Sausage Corn and Brocoli Chowder 4/5 (2 Votes)
- Black Beans (Pressure Cooker) 4/5 (2 Votes)
- Baltimore Crab Pretzel Sticks 4.5/5 (2 Votes)
- Outback Steakhouse Queensland... 4.5/5 (2 Votes)
- Red Lobster's Black And Blue... 4.5/5 (2 Votes)
Review this recipe