Recipe

Lobster Bisque Recipe

Add Step-by-Step Photos	Fluffy24 / All my dishes 1 year, 2 months ago This lobster bisque is so good that you can't help saying "MMM" after each lucious spoonful. It is thick and creamy and chock-full of lobster meat. Prep:15m Cook:45m Servings:46	Fluffy24
	a bit time consuming but delicious lobster bisque

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Ingredients

2 or 3 lobsters (1 ¼ pound each)

6 cups water

1 rib celery chopped

1 carrot, peeled and chopped

2 leeks, sliced

1 medium onion, chopped

4 tablespoons butter for roux, 2 tablespoons for sauté

3 tablespoons flour

2 cups heavy cream

1 cup half and half

¾ cup sherry

4 ounces tomato paste

Directions

In large stockpot, bring 6 cups of water to a boil. Add the lobsters and steam for about 8 minutes, until lobsters are cooked. Remove lobsters and let cool. Reserve liquid. When lobsters have cooled, clean out meat and set aside, save all shells.

Crack or grind up lobster shells a bit. If you have a food processor, break up the shells and put a few peaces at a time until they break into small pieces. Cover shells with reserve liquid, add vegetables and cook over medium heat for about 25 minutes. Strain. There should be about 4 ½ cups lobster broth.

To make roux, melt the butter and stir in the flour in a heavy saucepan. Stir while it heats for 1 minute.

Heat the heavy cream, half and half, lobster stock in a double boiler over medium heat. When it’s hot, add roux and stir over medium heat for 40 minutes until thick and smooth.

In a saucepan, heat 2 tablespoons butter and reserve lobster meat, tomato paste and sherry. When alcohol has cooked off add to cream mixture. Cook gently for 5 minutes. Serves 4-6

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