Lobster Bisque

By Mcnite

From Dad’s friend Vinny (flower shop guy)
Vin and dad used to work at Cap N Nicks seafood restaurant in East Haven. Vin was a cook and dad dishwasher, busboy and then waiter. Vin left Cap n Nicks and opened his own seafood place in the Post Mall and he made a great lobster bisque. He later opened a flower cart and a clock cart in the mall. Mom and dad used to make up to 200 clocks a week! to sell to Vinny who then sold them at the mall. He closed up everything and opened a real flower store in Orange.

Ingredients

• 6 oz flour
• 4 oz lobster base
• 5 oz cream sherry
• 120 oz of milk

Preparation

Step 1

Use a big double boiler. Melt 6 oz butter. When hot add 6 oz flour sifted. Use a wire whisk and whip together. Let it get hot (few minutes) and add 4 oz lobster base. Lobster base is a super concentrated/reduced lobster flavoring made of all the parts of the lobster including powdered shells. This can be bought at specialty stores. Add 5 oz cream sherry and 2 or 3 dashes of cayenne pepper. Whip it together then add 120oz of milk, (1 gallon minus one cup.) Allow to cook and thicken and then add picked lobster meat.