Favorite Lobster Bisque
Add some sophistication to the dinner table with this scrumptious dish that will make your family think their in a fancy restaurant.
Yield
6 servingsPrep
30 minCook
1½ hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pound |
lobsters
cleaned |
|
| 5 | tablespoons |
butter
melted |
|
| ¼ | cup |
carrots
diced |
|
| 1 | each |
onions
chopped |
|
| ½ | each |
bay leaves
|
*
|
|
thyme
|
*
|
||
| 2 | each |
parsley sprigs
|
*
|
| 3 | tablespoons |
cognac
|
|
| ⅓ | cup |
white wine
|
*
|
| ½ | cup |
fish
or chicken broth |
*
|
| ¼ | cup |
all-purpose flour
|
|
| 3 | cups |
milk
boiling |
|
| 3 | tablespoons |
cream
|
|
|
food coloring
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
lobsters
cleaned |
|
| 75 | ml |
butter
melted |
|
| 59 | ml |
carrots
diced |
|
| 1 | each |
onions
chopped |
|
| 0.5 | each |
bay leaves
|
*
|
| 1 | x |
thyme
|
*
|
| 2 | each |
parsley sprigs
|
*
|
| 45 | ml |
cognac
|
|
| 79 | ml |
white wine
|
*
|
| 118 | ml |
fish
or chicken broth |
*
|
| 59 | ml |
all-purpose flour
|
|
| 7.1E+2 | ml |
milk
boiling |
|
| 45 | ml |
cream
|
|
| 1 | x |
food coloring
optional |
*
|
Directions
Crack lobster claws and cut body and tail into four or five pieces.
Sauté diced carrots and onion with 2 tablespoons butter for 5 minutes.
Add bay leaf, thyme, parsley and lobster. Cook until lobster turns red, about 5 minutes.
Add 2 tablespoons cognac and ignite. Add white wine and broth.
Simmer 20 minutes. Remove meat from lobster, reserving shells and broth.
Melt 3 tablespoons butter in a saucepan. Add flour. Cook, stirring constantly for 2 minutes.
Add 3 cups boiling milk all at once and whisk until smooth. Crush lobster shells and add to sauce.
Add reserve broth with vegetables and simmer, covered, 1 hour. Strain through a sieve.
Heat to boiling and add 3 tablespoons cream. You can add a few drops of red food coloring to give it that lovely pink color, if you wish.
Add the lobster, before serving, plus remaining cognac.
