the lobster bisque

probably one of my favorite things to make is the lobster bisque.  i found this recipe about five years ago and i’ve made it a few times with great success.  please take this recipe and enjoy it with your family and friends.

   

Categories:       Yield: 6 Servings      

1 lg Freshly boiled lobster     

6 c  Fish stock     

1 sm Onion; sliced     

2    Stalks celery; sliced

1    Bay leaf -=AND=-     

3    Sprigs parsley; tied .. together           

Salt and pepper to taste     

5 tb Butter   

1/4 ts Mace          

-=OR=-   

1/4 ts Nutmeg     

1 c  Light cream; heated     

4 tb Sherry          

-=OR=-     

4 tb Brandy          

Paprika to taste  

Split lobster down back and remove intestine (long  black thread down center of back). Remove stomach  sac from head and tough gills. Remove claw, tail,  and back meat. If there is coral roe, save for  garnish.    Break up shells and simmer with stock, onion,  carrot, herbs, salt and pepper for 30-45 minutes.  Strain stock.    Cut lobster meat into chunks. Pound coral with 2  tb butter to use as garnish and to color soup.    Melt 3 tb butter in saucepan; add flour and  smooth. Simmer for 1-2 minutes, then add strained  lobster stock. Blend until smooth and then bring  to a boil, stirring constantly. Reduce heat and  simmer 4-5 minutes. Add lobster meat; remove bay  leaf and parsley bundle. Stir in mace or nutmeg.  Add cream and serry or brandy. Mix well and simmer  until thoroughly heated.   Serve in soup bowls with pieces of coral in each   bowl; sprinkle with paprika.