Lobster Bisque Chantilly Recipe
Do you want a great Lobster Bisque Chantilly recipe? A delicious Appetizer, the Lobster Bisque Chantilly completes your meal. The Lobster Bisque Chantilly is made with Seafood which can be easily found at any grocery store. The first taste of this delightful Lobster Bisque Chantilly from the French cuisine is enough to addict you to it for life! You need to try this Lobster Bisque Chantilly just once! You'll certainly remain loyal to it forever!
Ingredients
1/2 cup butter, divided
11 ounces lobster meat, finely chopped
1/2 cup carrot, chopped
1/2 cup onion, chopped
1/2 cup Amontillado sherry
1/2 cup flour
1 cup light cream
6 cups fish stock or 2 bottles clam juice and 4 cups
Salt and white pepper
Red food coloring
1 cup whipping cream finely minced parsley paprika
Chicken stock or canned chicken broth
Directions
Melt 1/4 cup of butter in a heavy saucepan.
Add the carrot and onion and saute over low heat for 5 minutes.
Do not brown.
Stir in the flour and cook over medium heat, stirring constantly, until the mixture is lightly browned.
Heat the Fish Stock and add it to the mixture, whisking until the mixture is smooth and thick.
Simmer for 20 minutes.
Strain the mixture into the top of a double boiler.
Melt 1/4 cup of butter in a large skillet.
Add the lobster meat and saute over medium heat for 2 minutes.
Add the lobster meat to the soup.
Add the sherry and light cream.
Add salt and white pepper to taste.
Cook, covered, over simmering water for 30 minutes.
Add 2 to 3 drops of food coloring.
Whip the cream until stiff.
Garnish with the whipped cream and a little finely minced parsley or a dash of paprika if desired.
Add the carrot and onion and saute over low heat for 5 minutes.
Do not brown.
Stir in the flour and cook over medium heat, stirring constantly, until the mixture is lightly browned.
Heat the Fish Stock and add it to the mixture, whisking until the mixture is smooth and thick.
Simmer for 20 minutes.
Strain the mixture into the top of a double boiler.
Melt 1/4 cup of butter in a large skillet.
Add the lobster meat and saute over medium heat for 2 minutes.
Add the lobster meat to the soup.
Add the sherry and light cream.
Add salt and white pepper to taste.
Cook, covered, over simmering water for 30 minutes.
Add 2 to 3 drops of food coloring.
Whip the cream until stiff.
Garnish with the whipped cream and a little finely minced parsley or a dash of paprika if desired.
