Sunday, September 28, 2008
Darn good Lobster Bisque
I've always wanted to make a good Lobster Bisque. But until yesterday, I had never tried. I lucked onto a good starting point for the recipe from www.allrecipes.com. The recipe below is a combination of the original from "all recipes", some tweaks suggested by one of their readers, and a few tweaks of my own. We had 6 of our neighbors over last night and those that tried it, loved it. I got lucky on my first try with this one!
INGREDIENTS (8 servings)
2 cups chicken broth
1 chopped medium onion
6 chopped green onions
1/4 cup butter
1/4 cup all-purpose flour
4 cups heavy cream
1 teaspoon salt
4 lobsters (1 lb), boiled, picked into small chunks
3 teaspoons Worcestershire sauce
1/2 teaspoon ground cayenne pepper (more to taste)
In a small frying pan place 1/4 cup chicken stock and the chopped onions (season with some salt and pepper). Cook over a medium heat for 5 to 7 minutes.
In a medium size pot over medium heat melt the butter. Slowly whisk in flour. Whisk until a creamy mixture is created.
Gradually pour in stock, whisking constantly. Whisk in cream, salt, onions, lobster meat, Worcestershire sauce and cayenne pepper.
Heat until soup is almost boiling. Do not boil the soup as the milk will curdle when boiled. Then, on low heat, simmer for at least 1 hr, more if you have time.
Posted by Chuck Johnson at 4:38 AM 1 comment:
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