Settlement Lobster Bisque
Yield
6 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
lobsters
boiled |
|
| 2 | cups |
water
or chicken broth, cold |
|
| 3 | tablespoons |
butter
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 ½ | teaspoons |
salt
|
|
| 1 | pinch |
cayenne pepper
|
*
|
| 2 | cups |
milk
|
|
| 1 | cup |
cream
scalded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
lobsters
boiled |
|
| 473 | ml |
water
or chicken broth, cold |
|
| 45 | ml |
butter
|
|
| 45 | ml |
all-purpose flour
|
|
| 7.5 | ml |
salt
|
|
| 1 | pinch |
cayenne pepper
|
*
|
| 473 | ml |
milk
|
|
| 237 | ml |
cream
scalded |
|
Directions
Remove the meat from lobster shell.
Dice body meat.
Chop claw and tail meat fine.
Add water or broth to body bones and tough ends of claws, cut in pieces; bring slowly to boiling point and cook 20 minutes.
Drain, reserve liquid.
Heat butter, add flour and seasoning, and gradually the liquid.
Scald milk and stir in gradually.
Add lobster meat and cook slowly for 5 minutes, add cream and serve at once.
