LOBSTER BISQUE

By arserrano

JANIS QUIGLEY

Ingredients

• 3 11.3 oz. cans frozen Lobster meat,thawed; reserve liquid
• 1 1/2 sticks of unsalted butter
• 3/4 cups flour
• 1 1/2 tsp fine Sea Salt
• 1/2 tsp cayenne pepper
• 8 cups half & half
• 1/4 cup medium dry sherry

Preparation

Step 1

1. Coarsely chop lobster meat

2. Melt butter over low heat, stir in lobster meat and liquid. Cover and cook on low, stirring occasionally for 25 minutes**

3. Stir in flour,salt,cayenne pepper. Cook over low heat, stirring constantly for 10 minutes

4. In a separate pan, heat half & half until it barely simmers ...Do Not Let It Boil!!

5. Add half & half add sherry to lobster mixture and cook at a bare simmer for 10 minutes...Do Not Let It Boil!!


May be made 2 days ahead - cool completely before refrigerating. Reheat over a low heat, stirring until hot.


This will make 16 cups. When I have 14 for dinner I increase the recipe by 50% and have some left over for the next day!!!

**Use your largest pot for the first, for the lobster mixture and a smaller pot for the half & half which you add to the lobster mixture