-= Instructions =-
* Female lobsters have coral roe. Reserve for garnish by pounding a couple of tablespoons of butter into the coral roe. Add about 1 tablespoon finely chopped parsley and set aside. ** Make fish stock from lobster shells and fish heads, if available, onion, celery, bay leaf and parsley. Strain. Boil lobsters; remove intestine and stomach sac. Set aside meat. Crack claws and remove claw meat. Cut lobster meat into bite-size chunks. Make a roux with butter and flour. Add strained stock and bring to a boil. Stir constantly. Reduce heat and whisk in cream and sherry. Add lobster meat and serve immediately. TO SERVE: Divide the coral roe and parsley butter into 6 soup bowls. Slowly fill each bowl with the Lobster Bisque and garnish with a bit of paprika.

Me ke aloha, Mary NOTES : E hele mai oukou e ai! (Come and eat!) Recipe by: Joe Spero Posted to TNT Recipes Digest by MarySpero@prodigy.com (MS MARY E SPERO) on 3 Fe, b 1998


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 -= Exported from BigOven =-

Lobster Bisque En Croute

Recipe By:
Serving Size: 6
Cuisine: Uncategorized
Main Ingredient: Lobster
Categories: White wine, Wine, Tomato, Shallot, Puff pastry, Onion, Butter, Cream, Celery, Seafood, Lobster

-= Ingredients =-
2 ounces Butter
1 cup Flour
1 1-1/2-lb. lobster
1 Stalk celery
1 medium Onion
1 cup French brandy
1 Shallot; chopped
1 quart Fish stock
1 cup White wine
1 pinch Saffron
1 teaspoon Tomato puree
1 cup Heavy cream
1 tablespoon Lobster base
Puff pastry dough
Egg wash

-= Instructions =-
1. Make a roux with butter and flour. 2. Break the lobster up in sections. Roughly chop the celery and onion (white mirepoix). Brown the onions, celery, and lobster meat in a 425ºF. oven; stir every 10-15 minutes. 3. Remove from the oven when browned and place on the range; flame with French brandy. Add the shallots, fish stock, and white wine; let simmer for at least 1 hour. Cool slightly and strain through a fine sieve. 4. To the strained bisque, add the saffron, tomato puree, cream, and lobster base to taste. 5. Thicken the bisque with the roux to desired consistency. 6. At time of service, fill six oven-proof serving dishes with the bisque. Egg wash the rim of each dish and top with the puff pastry dough. Egg wash the puff pastry and bake in 425 F oven until golden brown and puffed.

THE ESPLANADE WATERSIDE, NORFOLK; WINE:CLOS DU BOIS-EARLY HARVEST REISLING 1982 From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.


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