Wednesday, January 29, 2014

Lobster Bisque Recipe

People vanishing 10 years before the new millennium, the first space-exploration starship, Earth Star-I, lost in deep space fifty-one years later - Is there a connection between these unexplained disappearances and a village along the rocky coast of New England, a place called Sarah's Landing?
                                                  Lobster Bisque

2 Lobsters, cooked (boiled)

Remove the meat from claws and tail; 

cut in small pieces and reserve

Remove the shell from the body

Break off the legs 
(small quantity 
of meat inside) 

Crush the shells 

(claws, body, tail, legs)

Add crushed shells to:

2½ cups water*

1 sliced onion

2 stalks of celery with 

leaves, sliced thick

Cover and bring to a boil,

turn down and simmer 30 minutes 

Strain the liquid, reserve

In a sauce pan:
¼ cup butter, melted

Mix in:
¼ cup flour

Stir  to form a roux, 
but do not brown


2½ cups heated milk  (not boiled). 

I usually heat it in the microwave.

Blend until smooth

Stir in strained lobster broth

Add lobster meat

Bring to boil, turn down heat, and simmer 5 minutes

Stir in:

1 cup hot cream 

(must be hot but not boiling 
Microwave works really well for this.)

Chopped Parsley

*Most cook book recipes call for clam broth

or chicken broth instead of water. 
This original recipe is based on the 
Maine Lobster Stew recipe 
and calls for water.

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