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Title: New England Lobster Bisque
Categories: Seafood Soup
Yield: 6 Servings

2mdLobsters; cooked
2 1/2cChicken consomme
1 Onion; sliced
3 Celery; with tops
1 Bay leaf
2 Whole cloves
8 Peppercorns
1/4cButter
1/4cFlour
3cMilk
1cCream; hot
1tbDry 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

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