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Maine Lobster Bisque
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Ingredients:
- 4 Cups Milk Hot or 2 Cups Each Stock
and Milk
- 1/4 Cup Onion, Sliced
- 4 Tablespoons Butter, Whole
- 3-4 Tablespoons Flour
- 10-12 Ounces Maine Lobster (fresh,
blanched or raw)
- Dash of Cayenne or Tabasco
- Sherry to Taste
- 1/2 Cup Heavy Cream
Preparation
- In a fairly thick-bottomed soup
pot, add the butter. Sauté the onion.
Add the flour and make roux.
- Add the milk and the stock, make
béchamel (cream sauce) and stir until
smooth. You must bring béchamel to a
boil to reach the full thickening potential
of the roux. Season the béchamel before
you add the Maine Lobster with salt,
Tabasco or cayenne, a little dry sherry;
taste it.
- If it tastes good, add the Maine
Lobster and let it steep at 165+ºF for
about 15 minutes without simmering.
(about 160ºF).
- Add the heavy cream, correct the
seasoning and serve
Courtesy of the
Maine Lobster Promotion Council and
Chef Will Beriau |
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