Lobster Bisque
From: Jane, New Brunswick, Canada
Servings: 8
IngredientsPreparation
  • 1 1/4 cups [310 mL] peeled carrot dices
  • 1 small onion
  • 1/2 pound [227 g] uncooked lobster meat
  • 1 cup [225 g] butter
  • 2 tablespoons [30 mL] dry Sherry
  • 1/2 cup [125 mL] dry white wine
  • 3/4 cup [190 mL] chicken broth
  • 1 tablespoon [15 mL] tomato paste
  • 1 bay leaf
  • 2 tablespoons [30 mL]. minced parsley
  • Pinch of thyme
  • 8 tablespoons [70 g] flour
  • 4 cups [1 L] scalded milk
  • 4 tablespoons [60 mL] heavy cream
  • Salt and pepper, to taste
  • Mince together carrot dices and onion into a food processor.
  • Finely chop uncooked lobster meat.
  • Melt half of butter into a large casserole.
  • Fry together minced carrot and onion for 5 minutes.
  • Add the lobster meat.
  • Heat and ignite dry Sherry; pour it over the mixture.
  • Add dry white wine, chicken broth, tomato paste, bay leaf, minced parsley and thyme.
  • Leave to simmer for 20 minutes.
  • Melt remaining butter into a saucepan; stir in flour to make a roux.
  • Cook for a few minutes before pouring in hot milk, beating vigorously with a wire whisk.
  • Pour this mixture into the lobster casserole.
  • Leave to simmer very gently for 15 minutes.
  • Stir in cream, season bisque with salt and pepper, and serve.