Lobster Bisque Soup Recipe

The lobster bisque is very rich,
so a small serving (about two-
thirds cup per person) is plenty.
At the restaurant, this is baked
in individual crocks, with puff
pastry on top.
2 lb boiled lobsters, medium
sized
2 1/2 c fish or chicken stock
1 onion, sliced
4 celery stalks, with leaves
2 cloves, whole
1 bay leaf
1/4 c soft butter
1/4 c flour
3 c milk; heated
1/4 teaspoon nutmeg
1 c cream; hot but not boiling
2 tablespoons sherry
1/8 teaspoon parsley; minced
1/8 teaspoon paprika
Remove the meat from boiled
lobsters. Dice and reserve the
body meat and mince the tail and
claw meat. Crush the shells and
add them to the stock along with
the onion, celery, cloves and bay
leaf. Simmer these ingredients
for about 30 minutes and strain
the stock.
Combine the flour and soft
butter in a small saucepan and
cook for about 5 minutes, but do
not let flour begin to color.
Gradually pour the heated milk
into this mixture. Whisk to
combine thoroughly then add
nutmeg. If there is coral roe,
force it through a fine sieve into
the mixture. Stir in the strained
stock.
When the soup is smooth and
boiling, add the lobster and
simmer the bisque, adding the
sherry and cover for 5 min.
turning off the heat after that.
Stir in the cream and season to
taste. Serve at once with minced
parsley and paprika, if desired.
in Reci