Title: New England Lobster Bisque
Categories: Seafood Soup
Yield: 6 Servings
| 2 | md | Lobsters; cooked |
| 2 1/2 | c | Chicken consomme |
| 1 | | Onion; sliced |
| 3 | | Celery; with tops |
| 1 | | Bay leaf |
| 2 | | Whole cloves |
| 8 | | Peppercorns |
| 1/4 | c | Butter |
| 1/4 | c | Flour |
| 3 | c | Milk |
| 1 | c | Cream; hot |
| 1 | tb | Dry sherry; if desired |
Recipe by: Gladys Taber Remove lobster meat and dice. Crush the shells and
add them with then ends of the claws to the chicken consomme, onion,
celery, bay leaf, cloves, and peppercorns. Simmer for 1/2 hour, then
strain. Melt butter, blend in flour, and add the milk gradually. When
smooth and bubbling, add the lobster and stock and simmer, covered, about 5
minutes. Stir in the cream and sherry. Source: My Own Cook Book From
Stillmeadow and Cape Cod, Glady Taber, 1972. ISBN-0-397-00877-5