Best Lobster Bisque Recipe

Lobster Bisque
submitted by sumit at ifood.tv

Summary

CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Live lobster2 Pound (1 Live Lobster Of 1.5 Pound)
 Butter5 Tablespoon
 Diced carrot1⁄4 Cup (4 tbs)
 Onion1 Small, chopped
 Bay leaf1⁄2
 Thyme1 Pinch
 Parsley sprigs2
 Cognac3 Tablespoon
 Dry white wine1⁄3 Cup (5.33 tbs)
 Fish stock/Chicken broth1⁄2 Cup (8 tbs)
 Sherry/Madeira1 Tablespoon
 Flour1⁄4 Cup (4 tbs)
 Boiling milk3 Cup (48 tbs)
 Heavy cream3 Tablespoon (Approximately)
 Red food coloring2 Drop

Nutrition Facts

Serving size: Complete recipe

Calories 2303 Calories from Fat 966

% Daily Value*

Total Fat 109 g168%

Saturated Fat 63.5 g317.7%

Trans Fat 0 g

Cholesterol 1153.7 mg

Sodium 3296.6 mg137.4%

Total Carbohydrates 85 g28.4%

Dietary Fiber 4.2 g16.9%

Sugars 43.7 g

Protein 202 g403.4%

Vitamin A 201.3% Vitamin C 26.7%

Calcium 131.4% Iron 30.4%

*Based on a 2000 Calorie diet

Directions

1. Have the lobster split and cleaned at the market. Crack the claws and cut the body and tail into four or five pieces.
2. Melt two tablespoons of the butter and saute the carrot and onion in it until the onion is transparent. Add the bay leaf, thyme, parsley and lobster. Saute until the lobster turns red, or about five minutes, shaking the pan occasionally.
3. Add two tablespoons of cognac and ignite. Add the wine and stock and simmer twenty minutes.
4. Remove the lobster, cool and remove the meat from the shell. Dice the meat fine, add the sherry and set aside. Reserve the shell and broth.
5. Melt the remaining butter in a saucepan, add the flour and blend with a wire whisk. Meanwhile, bring the milk to a boil and add all at once to the butter-flour mixture, stirring vigorously with the whisk.
6. Grind or crush the lobster shell and add to the sauce. Add the reserved broth with the vegetables and simmer, covered, about one hour. Strain through a fine sieve.
7. Bring the sauce to a boil, and add enough cream to give the desired consistency. If desired, add a few drops of coloring to make the soup a delicate pink color.
8. Add the reserved lobster meat, correct the seasonings and add the remaining cognac.
Quantcast