Creamy Lobster Bisque Recipe
I have been always wanting to make a lobster bisque and this was my very first attempt. With expert advice from a friend it turned out to be a real delicious treat. Believe me, it is not so difficult to make one. Here’s a recipe that would make it real easy for you. Try it!!
Summary
Preparation Time3 MinCooking Time40 Min
Ready In43 MinDifficulty LevelMedium
Ingredients
2 lbs. lobster, boiled and shelled
1/2 lb. butter
2 teaspoon nutmeg
1 pt. heavy cream
4 pts. light cream
2 pts. half and half
4 tbsp.flour
1/2 c. cooking sherry
Directions
You have to first clean the lobster,shell them & remove roe(save it for later use),dice the lobster meat into small pieces. Melt half the butter & add sherry to it & let it cook over low heat for 5 mintues & keep it aside.In a separate pan melt the other half of butter & mix flour in it,make a mixture & slowly add heavy cream to it.Cook it for 7 minutes over medium heat.Mix light cream & half half & add nutmeg,while you do this make sure that you keep stirring the mixture all the time.cook it till it forms a thick solution,add lobster & the sherry mix.On low heat allow it to cook for 25 minutes but don't let it boil,add roe to it.
Serve hot with nutmeg sprinkled before you serve.
Serve hot with nutmeg sprinkled before you serve.
Comments
Comments: 4 |
Add a Comment
Anonymous says :
where are you getting your lobster with roe? I thought harvesting female lobsters with eggs was illegal. :)
Posted on: 2 August 2009 - 2:05am
shantihhh says :
That is a staggering amount of cream and butter!
Traditonal French Lobster Bisque has only a touch of cream. The stock is made from the boiled lobster shell and the soup is thickened with ground lobster shell. It contains carrot, thyme, parsley, bay leaf, onion, white wine, Maderia or sherry, brandy, roux, a little butter a little cream or milk to finish the soup.
I love Lobster Bisque. Sometimes we make Crayfish Bisque-lovely.
Shanti/Mary-Anne
Posted on: 8 February 2008 - 2:30pm
