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.