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| LOBSTER BISQUE FOR EIGHT | |
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1 1/2 lb. lobster, cooked 1 1/2 c. chicken stock 1/4 c. butter 1/4 c. flour 2 1/2 c. milk 2/3 c. cream Salt and cayenne Sherry Remove meat from shells. Place shells and claws in stock. Bring to a boil and simmer 15 minutes. Line colander with cheese cloth and strain. Melt butter in large saucepan. Add flour and stir over medium heat 15 minutes. Add stock and bring to a boil, stirring constantly. Chop 1/4 lobster meat very fine, using bits and pieces. Add to milk and scald. Simmer 5 minutes. Combine with stock and meat. Warm cream and stir in. Season with salt, cayenne and sherry to taste. | |
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recipe reviews #181327
Jan A. (Delaware) says:
Was looking for a simple recipe where I actually HAD all of the ingredients, and this one suited quite well. I only modified it by adding 2 tbsp. each of chopped celery and onion and cooked them with the roux before adding the broth. Came out really nice and tasted great!!
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