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free lobster bisque recipe,recipes,free recipes,lobster recipes,recipe,free,recipes,free lobster recipes,lobsters,free soup recipes,
free lobster bisque recipe,recipes,free recipes,lobster recipes,recipe,free,recipes,free lobster recipes,lobsters,free soup recipes,
free lobster bisque recipe,recipes,free recipes,lobster recipes,recipe,free,recipes,free lobster recipes,lobsters,free soup recipes,
LOBSTER BISQUE
Preparation: 45 mins
Cooking: 1 hour, 30 mins
2 live or pre-cooked lobsters (450g each)
1 onion, coarsely chopped
1 stalk celery, coarsely chopped
1 carrot, coarsely chopped
3 bay leaves
1/2 lb. butter
2.25 liters water
1/4 cup plain flour
2 cups thick cream
1/2 cup dry sherry
1/4 cup brandy
white pepper and salt, to taste
1. If live lobsters - Place the lobsters in a large heavy pot. Cover with salted water. Bring to a boil and cook for 5 minutes. Reduce heat and simmer for 10 to 12 minutes more.
Drain and plunge into cold water to arrest further cooking.
2. Once cooked - Extract the meat (click here to learn how ) chop it and set it aside.
3. Place the lobsters' remains (not the meat) in a roasting pan with the onion, celery, carrot, bay leaves and butter. Roast in a preheated 400°F oven for 45 minutes.
4. Remove from the oven and strain off the butter into a heavy saucepan.
5. Place the remaining contents of the roasting pan into the 2.25 liters of water and boil until the liquid, is reduced by half. Strain the stock.
6. Heat the butter in the saucepan. Add the flour and cook the roux for 4 minutes, stirring constantly. Add the stock and blend well. Then add the cream, Sherry and brandy.
7. Simmer slowly for 30 minutes. Season, with white pepper and salt to taste.
8. Strain the bisque and then add the lobster meat.
9. Serve immediately with a garnish of chopped parsley.
Preparation: 45 mins
Cooking: 1 hour, 30 mins
2 live or pre-cooked lobsters (450g each)
1 onion, coarsely chopped
1 stalk celery, coarsely chopped
1 carrot, coarsely chopped
3 bay leaves
1/2 lb. butter
2.25 liters water
1/4 cup plain flour
2 cups thick cream
1/2 cup dry sherry
1/4 cup brandy
white pepper and salt, to taste
1. If live lobsters - Place the lobsters in a large heavy pot. Cover with salted water. Bring to a boil and cook for 5 minutes. Reduce heat and simmer for 10 to 12 minutes more.
Drain and plunge into cold water to arrest further cooking.
2. Once cooked - Extract the meat (click here to learn how ) chop it and set it aside.
3. Place the lobsters' remains (not the meat) in a roasting pan with the onion, celery, carrot, bay leaves and butter. Roast in a preheated 400°F oven for 45 minutes.
4. Remove from the oven and strain off the butter into a heavy saucepan.
5. Place the remaining contents of the roasting pan into the 2.25 liters of water and boil until the liquid, is reduced by half. Strain the stock.
6. Heat the butter in the saucepan. Add the flour and cook the roux for 4 minutes, stirring constantly. Add the stock and blend well. Then add the cream, Sherry and brandy.
7. Simmer slowly for 30 minutes. Season, with white pepper and salt to taste.
8. Strain the bisque and then add the lobster meat.
9. Serve immediately with a garnish of chopped parsley.