From: apoe@unicom.net (Art Poe) Reply-To: apoe@unicom.net (Art Poe) Newsgroups: rec.food.recipes Followup-To: poster Subject: Lobster Bisque Date: Fri, 01 Mar 96 17:34:57 GMT Organization: AltNet - Affordable Usenet Access - http://www.alt.net Message-ID: <311d4f25.255757069@news.alt.net> MasterCook export: Lobster Bisque * Exported from MasterCook * Lobster Bisque Recipe By : The New York Times Cook Book Serving Size : 5 Preparation Time :0:00 Categories : Seafood Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Pounds Live Maine lobster 5 Tablespoons Butter 1/4 Cup Carrot -- diced 1 Small Onion -- chopped 1/2 Bay Leaf Pinch Thyme 2 Sprigs Parsley 3 Tablespoons Cognac 1/3 Cup Dry white wine 1/2 Cup Fish stock or Chicken broth 1 Tablespoon Sherry or Madeira 1/4 Cup Flour 3 Cups Boiling milk 3 Tablespoons Heavy Cream, approximately Red Food Coloring 1. Have the lobster split and cleaned at the market. Crack the claws and cut the body and tail into four or five pieces. 2. Melt two tablespoons of the butter and saute the carrot and onion in it until the onion is transparent. Add the bay leaf, thyme, parsley and lobster. Saute until the lobster turns red, or about 5 minutes, shaking the pan occasionally. 3. Add two tablespoons of cognac and ignite. Add the wine and stock and simmer twenty minutes. 4. Remove the lobster, cool and remove the meat from the shell. Dice the meat fine, add the sherry and set aside. Reserve the shell and broth. 5. Melt the remaining butter in a saucepan, add the flour and blend with a wire whisk. Meanwhile bring the milk to a boil and add all at once to the butter flour mixture, stirring vigorously with the whisk. 6. Grind or crush the lobster shell and add to the sauce. Add the reserved broth with the vegetables and simmer, covered, about one hour. Strain through a fine sieve. 7. Bring the sauce to a boil, add enough cream to give the desired consistancy. If desired, add a few drops of coloring to make the soup a delicate pink color. 8. Add the reserved lobster meat, correct the seasonings and add the remaining cognac. -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.