Lobster Bisque

Name: Lobster Bisque
Yield: 8 portions
Ingredients: Pinch of cayenne pepper; Salt, to taste; 3 cups half-and-half; 3 cups milk; 2½ cups Berta’s Chicken Stock or canned broth; ½ cup dry white wine; 3 tablespoons Madeira; ½ cup unbleached all-purpose flour; 6 tablespoons brandy; 12 tablespoons (1½ sticks) unsalted butter; 1 teaspoon dried tarragon; 2 tablespoons Chopped fresh Italian (flat-leaf) parsley; ¼ cup coarsely chopped shallots; 2 ripe plum tomatoes, coarsely chopped; 1 cup Chopped onions; 1 cup diced peeled carrots; 2 fresh lobsters (1½ pounds each), split and cleaned

Preparation info

8
portions

Difficulty
Complex

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

A bisque is a thick cream soup containing shellfish. Here, a good deal of flavor comes from the lobster meat, but a good deal extra comes from the broth, in which the shells have simmered.

Lobster bisque is a bit of a project, and it obviously is expensive—but for that important dinner or celebration it is a truly elegant way to begin.

Ingredients

Soup

Ingredients

Method