| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Family, Soups & sto, Seafood | 6 | Servings | |
INGREDIENTS
| 2 | sm | Lobsters; female * |
| 6 | c | Fish stock; ** |
| Salt and pepper; to taste | ||
| 3 | tb | Butter |
| 2 1/2 | tb | Flour |
| 1/4 | ts | Mace |
| 1 | c | Cream |
| Sherry; to taste | ||
| Paprika; garnish | ||
| 3 | Fe, b 1998 |
INSTRUCTIONS
* Female lobsters have coral roe. Reserve for garnish by pounding a couple of tablespoons of butter into the coral roe. Add about 1 tablespoon finely chopped parsley and set aside. ** Make fish stock from lobster shells and fish heads, if available, onion, celery, bay leaf and parsley. Strain. Boil lobsters; remove intestine and stomach sac. Set aside meat. Crack claws and remove claw meat. Cut lobster meat into bite-size chunks. Make a roux with butter and flour. Add strained stock and bring to a boil. Stir constantly. Reduce heat and whisk in cream and sherry. Add lobster meat and serve immediately. TO SERVE: Divide the coral roe and parsley butter into 6 soup bowls. Slowly fill each bowl with the Lobster Bisque and garnish with a bit of paprika. Me ke aloha, Mary NOTES : E hele mai oukou e ai! (Come and eat!) Recipe by: Joe Spero Posted to TNT Recipes Digest by [email protected] (MS MARY E SPERO) on
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