INGREDIENTS:
(4 servings)
3 each live
Maine lobster, 1½ lb.
1½ cups sweet butter
2 medium shallots, minced
1½ cups fish stock
1½ cups dry white wine
3 Tablespoons tomato paste
1½ teaspoons thyme
1 teaspoon salt (optional)
½ teaspoons fresh ground pepper
2 Tablespoons all-purpose flour
1½ cup milk
2½ cups heavy cream
5 Tablespoons dry sherry
1 package frozen puff pastry shells
DIRECTIONS:
Plunge the Maine lobsters in boiling water for about 3-4 minutes, just long enough to turn the shell a light red. Drain. Shuck and clean the Maine lobster meat from the tails and claws reserving any liquid. Save and roughly crush the shells from the claws and tail. Coarsely chop all the meat and set aside.
Melt 5 tablespoons butter in a large saucepan. Add shallots and Maine lobster shells. Cook over medium heat until the shells turn a bright pink, around 7 minutes. Stir occasionally, but do not brown. Add fish stock, wine, tomato paste, leftover Maine lobster juice, thyme, salt and pepper. Simmer for 10 minutes. Strain stock with a sieve and return to saucepan. Add Maine lobster and cook for an additional 5 minutes. Set aside.
In a separate large saucepan melt remaining butter, add flour and cook over low-medium heat. Let it cook for two minutes, whisking constantly to avoid burning. Gradually whisk in milk, and when the mixture thickens, add heavy cream, stirring often. When the mixture is very thick, add Maine lobster stock and sherry.
Cook puff pastry shells according to manufacture directions. Fill the puff pastry shells with the bisque and Maine lobster chunks. Surround pastry shell with bisque. Garnish with a dash of cayenne pepper.
NUTRITIONAL:
Per serving:
calories 1491.4
carbohydrate 24.2 g
cholesterol 487 mg
total fat 133.2 g
protein 32.1 g
sodium 1,885 mg
dietary fiber 1.0 g
calcium 337 mg
Nutritional information provided by MasterCook II, 1996. 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
