Settlement Lobster Bisque
Submitted by wlk5
Classic lobster bisque made from whole boiled lobsters, simmered shells for rich broth, and finished with scalded cream. Old-school New England elegance in a bowl, ready in 45 minutes.
YIELD
6 servingsPREP
15 minCOOK
30 minREADY
45 minThis is the kind of lobster bisque your great-grandmother would have made on the coast of Maine. No shortcuts, no canned substitutes. You start with whole boiled lobsters, crack them down, and simmer the shells into a deeply flavored broth.
A butter-flour roux thickens the base while scalded milk and cream bring it to that velvety, spoon-coating richness that makes bisque legendary.
A pinch of cayenne at the bottom keeps things honest. You’ll barely notice the heat, but you’d miss it if it weren’t there.
Kitchen Tips
- Use the body bones and tough claw ends to build your broth; that’s where the deep ocean flavor hides
- Scald your milk before adding it to prevent curdling and ensure a silky smooth texture
- Dice the body meat and chop the claw and tail meat separately for varied texture in each spoonful
- Serve immediately after adding the cream for the best consistency
Ingredients
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.
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