Maine Lobster Bisque II

Submitted by: Moira Rascati, Joseph's By The Sea, Old Orchard Beach, Maine, 2001

See more like this in: Soups/Stews

INGREDIENTS:

(4 servings)

½ cup butter or margarine

1½ large onions

6 celery stalks

2 large carrots (approximately 1/2 pound)

½ cup sherry

¼ cup brandy

2 Tablespoons lobster base (or 6 seafood bouillon cubes)

½ cup flour

2 quarts lobster stock – recipe follows

2 teaspoon paprika

½ teaspoon cayenne pepper

Salt and Pepper to taste

1 quart heavy cream

As needed – lobster meat for garnish

Lobster Stock

6 lobster bodies

Cold water to cover (after cooking there should be approximately 2 quarts of liquid remaining)

1 bay leaf

2 celery stalks

1 small onion

1/2 cup of tomatoes (fresh or canned) crushed (optional)

DIRECTIONS:

In a heavy-bottomed soup pot melt butter and add vegetables. Cook until tender. Add sherry and brandy. Add lobster base (or cubes). You must constantly stir during this part to avoid burning. After liquid has evaporated, add flour. Cook until everything is well coated with the flour. Add lobster stock and continue stirring. As mixture begins to thicken, lower heat. Cook until soup begins to thicken and smooth out. Season with paprika and cayenne pepper. Remove from heat. At this point, you can puree in either a food processor or food mill or just strain through a fine sieve. Reheat with cream and pieces of lobster meat on a medium-low heat. You can adjust the seasonings with more sherry and salt and pepper if desired.

Lobster Stock

Place lobster bodies in a large stock pot and completely cover with water. Set on high heat. Add remaining ingredients and bring to a boil. Turn heat down until the liquid is at a mild simmer. Cook one hour. Strain and let cool. Any residual debris at the bottom of the liquid should be discarded as it can sometimes make your dish bitter and off-color

NUTRITIONAL:

Per serving:

(does not include lobster base)

calories 1231.7

carbohydrate 32.7 g

cholesterol 408 mg

total fat 111.7 g

protein 14.7 g

sodium 821 mg

dietary fiber 4.3 g

calcium 274 mg

Nutritional information provided by MasterCook. These profiles are meant to be approximate guides to nutrient contents of the recipe. Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers

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