Scallop or Lobster Bisque

By á-2053

Ingredients

• 7 Tbs. sweet butter
• 1 cup leeks, white part only, well cleaned and thinly sliced
• ½ lb. mushroom caps, wiped with a damp cloth and thinly sliced
• 1/3 cup chopped Italian parsley
• salt and pepper
• 4 cups fish stock
• 1 lb. bay scallops or lobster, rinsed and patted dry
• ¼ cup flour
• 2 eggs
• 1 cup heavy cream
• ¾ cup canned crushed tomatoes
• 1/3 cup dry sherry wine
• fresh chives for garnish

Preparation

Step 1

Melt 3 Tbs. butter in a soup pot, add leeks and cook over low heat, covered for 20 minutes. Add mushrooms and cook gently for 5 minutes or until they begin to render their juices. Add parsley, season with salt and pepper and raise heat. Cook, stirring constantly, until mushroom juices have evaporated. Add fish stock to the pot, bring to a boil, reduce heat and simmer, partially covered, for 15 minutes. Remove from heat. Add scallops or lobster and let stand, covered for 1 minute.