LOBSTER BISQUE
This recipe is from my hometown's BEST restaurant of the Jersey Shore, DORIS & EDS of Highlands New Jersey.
Provided by Norelllaura1
Categories Lobster
Time 55m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Coarsely chop lobster meat. In a heavy kettle (about 6-quart) melt butter over low heat. Stir in lobster meat and reserved liquid. Sweat, covered, over low heat, stirring occasionally, for about 25 minutes.
- Stir in flour, salt and cayenne. Cook over low heat, stirring constantly, for 10 minutes.
- In a large saucepan, heat half-and-half until it "smiles" (barely simmers). Do not let it boil.
- Add half-and-half and sherry to the lobster mixture. Cook, stirring, at a bare simmer for 10 minutes. (do not boil).
- Serve hot. Note that bisque may be made 2 days ahead before being chilled and covered. Reheat bisque over low heat, stirring until hot. (Do not boil).
Nutrition Facts : Calories 319.1, Fat 23.1, SaturatedFat 14.2, Cholesterol 147.9, Sodium 537.3, Carbohydrate 10.2, Fiber 0.2, Sugar 0.4, Protein 14.7
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