DORIS AND ED'S LOBSTER BISQUE

By á-2003

Ingredients

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• Ingredients:
• Servings:
• 16 16
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• 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

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).