Lobster Bisque, The Old Salt's

By arthurlemay

Ingredients

• 3 cups water
• 3 lobsters 1 to 1 1/2 pounds each
• 1 onion, pureed
• 3 tablespoons butter
• 1 teaspoon paprika
• 2 tablespoons King Arthur flour
• 3 cups light cream
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/8 teaspoon ground red pepper
• 2 chicken bouillon cubes
• 1/4 cup sherry

Details

Servings 4
Preparation time 20mins
Cooking time 65mins

Preparation

Step 1

Using the 3 cups of water, steam the lobsters in a large, covered pot. Remove the lobsters from the pot, place them in a stainless steel bowl to catch any water that drains from them, and let them cool. Remove and reserve 1 cup of the steaming water. Simmer the water that remains in the pot, reducing it to about 1 cup.

Peel and chop the onion. Puree the onion with the 1 cup of reserved water. Set aside.

remove all meat from the lobster (once again, reserve the water that drains from the claws and the bodies). Use a rollin pin to remove the meat from the legs. Finely dice the lobster meat. Set aside.

I a small saute pan, melt the butter. Add paprika and cook on low for 5 minutes. Stir in the flour to make a red roux. Set aside.

Use a fine strainer to strain the water that drained from the lobster and return it to the large pot. Bring to a simmer. Add the pureed onions and continue simmering for about 10 minutes. Add salt, white and red peppers, bouillon cubes, cream, sherry and reserved lobster meat. Return to a simmer. Stir in the red roux and cook until thickened. Once the bisque is good and thick, stir in the light cream. Cook on low heat for 20 minutes and serve immediately.