Lobster Bisque Recipe

Lobster Bisque

2 medium size boiled lobsters
2 1/2 cups chicken stock
1 sliced onion
4 ribs celery with leaves
2 whole cloves
1 bay leaf
6 peppercorns
1/4 cup butter
1/4 cup flour
3 cups milk
1/4 teaspoon nutmeg
1 cup cream
minced parsley
paprika

Boil lobsters and remove the meat. Dice the body meat and mince the tail and claw meat. Set it aside.

In a large pot, crush the shells. Add the tough end of the claws, the chicken stock, onion, celery, cloves, bay leaf and peppercorns. Simmer these ingredients for 30 minutes. Strain the stock and set it aside.

Melt the butter. Using a whisk, stir in the flour, then gradually add the milk and nutmeg. Season to taste with salt and pepper. When the sauce is smooth and has begun to boil, add the lobster and the stock. Simmer the bisque at medium heat, covered, for 5 minutes. In a small saucepan, warm the cream, but do not let it boil. Turn off the heat and stir in the cream.

Serve at once with minced parsley and paprika for color.

Makes 6 cups.

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• When serving, drizzle the bisque with dry sherry.

• You can replace the chicken stock with fish stock or vegetable stock.

• If there is coral roe, force it through a fine sieve, combine it with the butter in a mortar or bowl, add the flour, and when well blended pour the heated milk slowly on it, stirring until the mixture is smooth. Add the nutmeg and continue with the recipe as stated above.