LEE'S LOBSTER BISQUE

Lee's Lobster Bisque image

Provided by Lee Paige

Time 2h

Number Of Ingredients 14

1 1/4 lb lobster meat (and/or crab or shrimp)
2 1/2 large tomatos
2 large green peppers
4 celery stalks
2 Tbsp tabasco sauce
2 to 3 Tbsp wochestershire sauce
1/2 c dry cheap sherry
3-4 chicken boullion cubes
1-2 pinch brown sugar
ROUX
2-3 Tbsp flour
sauteed veggies
1/2 to 3/4 stick butter
1 qt heavy or light cream

Steps:

1. Dice all veggies and sauté with 1/2 stick of butter in a good sized deep pot.
2. When your veggies are translucent and tender add an additional 1/4 to 1/2 stick of butter melt, stir together blend well.
3. Then slowly add flour while constantly mixing. Roux will have a slightly pastey consistency not too thick!
4. Add cream once blended well. Simmer for about 30 mins stir frequently.
5. Strain veggies if u don't want to have them in the bisque. Then Add chicken bouillon, tabasco, sherry, brown sugar, and wochestershire sauce.
6. Simmer for about 15 mins on low watching and stirring. Add lobster last simmer about 15 to 20 mins and taste.
7. You may have to adjust salt, tabasco, or sherry. You will have rubbery seafood if you over cook.
8. Best served with warm crusty bread!