SPINACH LOBSTER BISQUE RECIPE

Spinach Lobster Bisque Recipe image

Provided by á-174942

Number Of Ingredients 19

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LOBSTER BROTH:
2 tablespoons minced shallot
2 tablespoons butter
2 cups vermouth or chicken stock
6 tablespoons flour
3 cups lobster broth (see below)
or use 3 cups of clam juice
1/4 teaspoon dry mustard
3 cups half-and-half
1 cup cooked pureed spinach
1 1/2 teaspoons salt
1/2 teaspoon freshly-ground black pepper
Lobster shells and unusable legs
1 celery stalk
1 small onion
1 bay leaf
GARNISH:
Cooked lobster or crab meat or shrimp
Grated Parmesan cheese (optional)

Steps:

For the Lobster (or Crab or Shrimp) Broth: Simmer lobster shells with unusable legs in cups of water with the celery, onion and bay leaf for 30 to 40 minutes. Remove from heat, skim, and strain. In a saucepan, saute shallots in butter until golden. Add wine or chicken stock and simmer until reduced by half. Whisk in 6 tablespoons of flour. Then add the lobster broth or clam juice and the dry mustard. Stir until the mixture returns to simmering and is thickened. Next add the half-and-half, the pureed spinach, salt, and pepper. Do not boil again. Serve immediately (to serve at later time, keep hot in a double boiler.) At serving time garnish with chunks of cooked lobster meat, crab, or shrimp. Sprinkle with Parmesan cheese (optional). This recipe yields 6 to 8 servings.