07-10-2007, 03:22 PM
Join Date: May 2003
Location: The SPAM eating capital of the world.
This is not a lobster bisque, it is more like a chowder.
Any bisque, beit lobster, crab, tomato, etc. needs to be pureed. That is the definition of a bisque. The classical method has the shells ground, made into a paste, then used to thicken the soup.
Originally Posted by ShrimpRecipes
Hi., this is a recipe I use for lobster bisque. It's really **** good.
* 3 green onions, chopped
* 2 tablespoons vegetable oil
* 1/4 cup all-purpose flour
* 1 1/2 cups milk
* 1 cup cooked and cubed lobster meat
* 1 1/2 cups half-and-half cream
* 1/4 cup dry sherry
* 1 pinch ground white pepper
* salt to taste
1. Reserve 2 tablespoons sliced scallion tops for garnish. Cook and stir remaining scallions in the vegetable oil in a medium sized saucepan over medium heat for 1 minute.
2. Stir in flour until smooth. Gradually stir in milk; cook, stirring until mixture thickens and boils. Cook and stir for 1 minute more.
3. Add lobster, half and half, sherry, white pepper and salt. Cook and stir until heated through. To serve, ladle soup into bowls. Garnish with reserved scallion tops.
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