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Joe’s Lobster Bisque

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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 MarySpero@prodigy.com (MS MARY E SPERO) on

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