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Lobster
Recipes
Soups
White Lobster Bisque
(Makes 2 quarts)
2 each 1 lb. Maine lobsters
2 quarts water
2 Tablespoons salt
4 Tablespoons butter
4 Tablespoons flour
1 recipe lobster stock - recipe follows
1 pint half and half
1 cup dry sherry
1 each lemon, juice only
Bring salted water to rapid boil. Add live lobsters and
cover, steaming 5 minutes over very high heat. Remove
lobsters from salted water and set aside while separately
reserving steaming broth for lobster stock. Remove lobster
meat and reserve shells for lobster stock. Dice par-cooked
meat into small pieces, cover and refrigerate.
Melt butter in 4 quart sauce pan and stir in flour to make
a roux. Cook this for 3-5 minutes over medium heat. Slowly
add the hot lobster stock constantly whisking to avoid
lumps. Add the half and half and simmer gently over medium
heat stirring often for about 15 minutes.
Add the diced lobster, dry sherry and lemon juice. Adjust
the seasoning with salt and white pepper as desired.
Lobster Stock:
2 each lobster shells from above
1 cup dry sherry
1 each onion, large dice
1 each carrot, large slices
1 each lemon, thickly sliced
10 each black peppercorns
6 each parsley stems
1 each bay leaf
Combine all of the above ingredients and simmer for 30
minutes to make stock. Strain and reserve hot stock.
Nutritional information per 8 oz. serving
calories 281.8
cholesterol 73 milligrams
protein 11 grams
sodium 1882 milligrams
total fat 13.5 grams
dietary fiber 2.9 grams
carbohydrate 17.1 grams
calcium 163 milligrams
Nutritional information provided by MasterCook II, 1995.
Nutritional profiles are meant to be approximate guides to
nutrient contents of the recipe. Those persons on special
diets may require more specific nutrient data and should
consult their personal physicians, registered dietitians,
and/or food manufacturers.
Julienne Guyette-Bailey
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Questions and wholesale inquiries
1-800... or
ayup@coastallobster.com