Lobster Bisque

A bisque is a cream seafood soup.

Many years ago I worked for a brief time at a restaurant called the Lobster Treat. The boss wanted to put a bisque on the menu, but he had no recipe. He asked me if I could come up with something. I had never seen a bisque at that point, so I started researching. After finding 6 or 7 different recipes, I developed this one. I left for another job shortly after. They served this for at least 7 years after I left.

Serve garnished with small bits of lobster, and fresh cracked pepper

Lobster Bisque

3 cooked lobster bodies, stomach and eyes removed

2 oz butter

1 bayleaf

1 clove garlic

1/2 tsp basil

1 tbsp paprika

1 medium onion

1 diced carrot

1 stalk of celery

1 tsp salt

1 cup white wine

1/8 tsp nutmeg

1 tbsp lemon juice

2 liters fish stock

5 oz butter

3/4 cup flour

2 oz sherry

4 oz cream

Prepare the ccoked lobster body by removing the stomach. Break up the bodies and place in the pot over a medium heat with the butter,bayleaf garlic and basil.Stir butter until it covers the lobster and starts to to brown slighly

Add the onion, carrot, celery, salt,and paprika, Cook until vegetables are starting to soften and take on a bit of color. Pour in the wine to deglaze the pot.

Then add the fish stock, simmer for an hour.

Remove from the heat. Strain, then force through a sieve .Save the stock.

Make a roux with the the second amount of butter and flour. When cooked slowly start adding the stock. Stir constantly to prevent burning. When all the stock is added, stir in the nutmeg and sherry.

When fully combined finish with the cream.

Salt to taste.

Serve with bits of shredded lobster and cracked pepper.