"Recipes are meant to be shared"...Ann Thibeault

Thursday, February 10, 2011

Lobster Bisque

Moe and I always celebrate New Year's Eve with lobster and champagne.   This year wasn't suppose to be any different..  I had four live  lobsters and a bottle of Moet & Chandon ready to go.  

And then Moe got sick.  
And the last thing he wanted was lobster or champagne.

I went a head and cooked the lobsters anyway.  I gave two to our neighbour and I picked the meat out of the other two and froze it in a brine.   I also cooked the shells in a little chicken broth and froze the broth with the intention of making a lobster bisque.




Which is what I did tonight.   The bisque was simple.  I made a roux (butter and flour) added the lobster broth, chicken broth and heavy cream.  Seasoned with a little paprika, cayenne pepper, a  squirt of tomato paste and  a splash of Worcestershire sauce. While the bisque simmered I chopped up the lobster meat and added it to the pot a long with an ounce or two of sherry.  


And the final touch?  - A dollop of fresh whipped cream.

3 comments:

  1. I am glad this new year found him well:) Quick recovery! The bisques looks sinful..I bet it was delicious..I repeat..lucky Moe:)

    ReplyDelete
  2. I love lobster bisque, what a creative way to make 'lemonade out of lemons.' That stinks you didn't get to enjoy them when you wanted to, but I think I would have enjoyed them just as much this way!

    ReplyDelete
  3. Easily the best soup I have ever tasted. A little goes a long way. Try it with champagne!

    Mica
    Best Reviews for Fishing Trips Alaska service

    ReplyDelete

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