Re: Lobster Bisque
I just saw your request. This is a recipe for Lobster Bisque that I have had in a local Greek Restaurant here in Birmingham, Al. (The Fish Market Restaurant, George Sarris) and it is very good! Let me know if you like it.
Pat
Lobster Bisque
Jan 9, 2009{omitted}|{omitted}1:20 PM, George Sarris, The Fish Market Restaurant Featured on FOX6 News at Noon, January 9, 2009.
3 (11 ounce) cans frozen lobster meat
3/4 cup all purpose or cake flour
1 1/2 teaspoons sea salt (or to taste)
1/2 teaspoon cayenne pepper
freshly ground pepper, to taste
4 cups milk
4 cups heavy cream
1/4 cup dry sherry
Thaw the lobster meat in the can. Reserve the liquid in the can for use in the bisque.
Coarsely chop the lobster meat.
In a large, heavy stock pot, melt the butter over medium heat. Stir in the chopped lobster and reserved liquid. Cover, reduce heat to lowest setting and cook 10 minutes, stirring often.
Stir in flour, cayenne pepper and continue to simmer over low heat an additional 10 minutes.
Pour in the cream, the milk, and then the sherry.
Bring to a simmer (do not boil) and then remove from heat.
Season to taste with salt and pepper, using the measurements given as an approximate guide.
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