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Old 07-10-2007, 02:22 PM   #11
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Join Date: May 2003
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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.
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.

"Boldness has genius, power, and magic in it."
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Old 07-10-2007, 11:10 PM   #12
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Location: Singapore
Posts: 1,323
Thanks ChefJune! :-) Ya I'd be interested in that loup de mer.... Avignon is one place I'd like to visit one day. Lucky you.

'Never eat more than you can lift.' - Miss Piggy
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