DORIS AND ED'S LOBSTER BISQUE

DORIS AND ED'S LOBSTER BISQUE
DORIS AND ED'S LOBSTER BISQUE

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

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  • Ingredients:

  • Servings:

  • 16

    16

  • .

  • .

  • 3

    (11 1/3 ounce) cans lobster meat (Must be frozen-the liquid produced when thawed is essential)

  • 3/4

    cupunsalted butter

  • 3/4

    cupall-purpose flour

  • 1 1/2

    teaspoonsfine sea salt

  • 1/2

    teaspooncayenne (to taste)

  • 8

    cupshalf-and-half

  • 1/4

    cupsherry wine, medium-dry such as Sandeman Amontillado

Directions

1 Coarsely chop lobster meat. In a heavy kettle (about 6-quart) melt butter over low heat. Stir in lobster meat and reserved liquid. Sweat, covered, over low heat, stirring occasionally, for about 25 minutes. 2 Stir in flour, salt and cayenne. Cook over low heat, stirring constantly, for 10 minutes. 3 In a large saucepan, heat half-and-half until it "smiles" (barely simmers). Do not let it boil. 4 Add half-and-half and sherry to the lobster mixture. Cook, stirring, at a bare simmer for 10 minutes. (do not boil). 5 Serve hot. Note that bisque may be made 2 days ahead before being chilled and covered. Reheat bisque over low heat, stirring until hot. (Do not boil).

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