|Traditional Lobster Bisque with a Kick|
|"It's creamy, salty, spicy, and a hint of sweetness - all blended with chunks of fresh Maine lobster meat."|
PREP 15 MINS
COOK 30 MINS
SERVES 4-6 ADULTS|
45mins (average time)
Fresh lobster meat (expensive) can be found at www.simplylobsters.com. Frozen lobster meat (less expensive) can be found through www.cozyharbor.com.
4 tbsp. butter |
1/2 cup chopped fresh mushrooms
4 ttbps. chopped onion
4 tbsp. chopped celery
4 tablespoons chopped carrot
1 cup chopped boiled potato
2 cups organic chicken broth
1/4 tsp. salt
1/8 tsp. cayenne pepper
1/8 tsp. black pepper
1 1/2 cups heavy cream
1 cup dry white wine
1/2 cup cream sherry
1 1/2 lb. lightly cooked lobster meat
1. Boil potato(s). Cool and chop.
2. Chop vegeatbles. Set aside.
3. Melt the butter in a large saucepan over medium-low heat.
4. Add the mushrooms, onion, celery, carrots, cayenne and black pepper. Sauté for 6 minutes.
5. Turn heat to high and add sherry. Note: Sherry will most likely ignite in pan and burn the alcohol off quickly. Cook until sherry reduces by 1/2 - about another five minutes.
6. Stir in the chicken broth, add salt and chopped potatos. Bring to a boil, then simmer for 10 minutes.
7. Remove from heat and pour mixture into blender. Pulse several times until the mixture is smooth.
8. Return mixture to saucepan and place on medium-low heat. Add wine.
9. Gently whisk in heavy cream.
10. Reduce heat to low. Add lobster meat and simmer for five to ten minutes. Serve.
(I like to serve a small shot glass of sherry so guests can add to their own liking.)
Hidalgo Alameda Cream Sherry
A rich blend of old oloroso and sweet Pedro Ximenez matured in solera for many years to create a rich sweet wine with full nutty and dried fruit aroma.
|Return to recipes|
|Automatic article notifications|
|Back to main articles|