Want to learn more about the history of lobster bisque? Find out how lobster bisque came to be with this short history lesson about bisque. Looking for a gluten free option? Check out this rice based recipe.
Ingredients
Method
- Take meat from 2 medium Maine lobsters , dice meat and reserve.
- Crush shells. Add to them the tough end of the claws, 2 1/2 c chicken stock and/or clam juice, 1 sliced onion, 2 celery stalks and leaves, 1/4 c chopped carrots, 2 whole cloves, 1 bay leaf and a few peppercorns.
- Simmer 45 minutes and strain, reserving stock.
- If there’s coral roe, save it and mash it with 1/4 c flour.
- Pour 3 c heated milk slowly on roe/flour mix and stir until mixture is smooth. If no roe, melt 1/4 c butter and stir in 1/4 c flour and gradually add 3 c heated milk. Heat until thickened.
- Add 1/4 tsp. nutmeg. Add lobster meat, strained stock and simmer 5-10 minutes until thickened.
- Turn off the heat and stir in 1 c hot (not boiling) cream. Season with thyme, a touch of cayenne and sherry (optional). Garnish with parsley and paprika.