Lobster Bisque
When it comes to a rich, full flavored soup, nothing compares to a classic Lobster Bisque!
Try this one at home and you won't believe how easy it is to make professional quality soups in your own home.
Lobster Bisque
Makes approx. 6 servings
Ingredients:
- 2 tablespoons Butter
- 1 cup Onion, minced
- 1 cup Carrots, minced
- 4 cups Lobster Stock*
- 4 tablespoons Flour
- 4 tablespoons Butter
- 1 cup Heavy Cream
- 1/4 cup Dry Sherry
- 1 tablespoon Lemon Juice
- 1 tsp. Worcestershire Sauce
- 1/2 tsp. Cayenne Pepper (or to taste)
- Salt, to taste
- 1/2 lb. Raw Lobster Meat, chopped
- Fresh Chives, minced (optional)
*We recommend trying 1.5 oz. Glace de Fruits de Mer Gold reconstituted in 4 cups of hot water.
Preparation
Place the 2 tablespoons butter, onion and carrot in a sauté pan on medium high heat and sauté until soft. Reserve.
In a soup or stock pot on medium high heat, add the 4 tablespoons butter and begin to melt. Add the flour and whisk to form a roux. Turn heat down to medium and continue to whisk until roux becomes light brown (about 3 to 5 minutes).
Slowly add the hot lobster stock to the roux mixture, whisking constantly to insure that the mixture remains smooth. Add the sautéed vegetable mixture and allow mixture to simmer covered for about 1/2 hour.
Add the cream, sherry, lemon juice, Worcestershire Sauce, cayenne pepper, salt and lobster meat and simmer an additional 5 to 10 minutes. Garnish with fresh minced chives if desired.
You can now find our easy to prepare Lobster Bisque Recipe in our new eCookbook, How to Make Restaurant Quality Sauces at Home... in as little as 20 minutes. Made with real lobster stock, this bisque is a great starter course or serve it as a main course with a loaf of bread.
How to Make Restaurant Quality Sauces at Home is filled with over 75 professional quality recipes for the beginner and intermediate home cook. Learn how professional chefs make gourmet sauces for steak, fish, chicken, veal and more. This eCookbook also includes recipes for soups and pasta dishes too. Look at what Chef David Nelson of Chef2Chef.net had to say about it:
"This e-cookbook is not just another collection of recipes that you'll never use. These are classic sauces just like the one's you get at your favorite upscale restaurant, but now you can make them at home." Chef David Nelson, co-founder Chef2Chef.net
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