The lobster bisque is very rich, so a small serving (about two-thirds
cup per person) is plenty. At the restaurant, this is baked in
individual crocks, with puff pastry on top.
2 lb boiled lobsters, medium sized
2 1/2 c fish or chicken stock
1 onion, sliced
4 celery stalks, with leaves
2 cloves, whole
1 bay leaf
1/4 c soft butter
1/4 c flour
3 c milk; heated
1/4 teaspoon nutmeg
1 c cream; hot but not boiling
2 tablespoons sherry
1/8 teaspoon parsley; minced
1/8 teaspoon paprika
Remove the meat from boiled lobsters. Dice and reserve the body meat
and mince the tail and claw meat. Crush the shells and add them to the
stock along with the onion, celery, cloves and bay leaf. Simmer these
ingredients for about 30 minutes and strain the stock.
Combine the flour and soft butter in a small saucepan and cook for
about 5 minutes, but do not let flour begin to color. Gradually pour
the heated milk into this mixture. Whisk to combine thoroughly then add
nutmeg. If there is coral roe, force it through a fine sieve into the
mixture. Stir in the strained stock.
When the soup is smooth and boiling, add the lobster and simmer the
bisque, adding the sherry and cover for 5 min. turning off the heat
after that. Stir in the cream and season to taste. Serve at once with
minced parsley and paprika, if desired.
