DORIS AND ED'S LOBSTER BISQUE
- Manage this recipe:
- Meal Planner
- Shopping List
- Add a Private Note
- Submit a Correction
- Ask a Question
- Share This Recipe:
- Send via Email
- Send to Mobile
- 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
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.
Stir in flour, salt and cayenne. Cook over low heat, stirring constantly, for 10 minutes.
In a large saucepan, heat half-and-half until it "smiles" (barely simmers). Do not let it boil.
Add half-and-half and sherry to the lobster mixture. Cook, stirring, at a bare simmer for 10 minutes. (do not boil).
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).