This lobster bisque recipe takes a little work, but it sure is tasty when it is made from scratch. Be sure not to eat the Maine ingredient– fresh shucked lobster meat.
Here’s how to make lobster bisque: Meat from 2 medium Maine lobsters. Dice meat and reserve. Crush shells. Add to them the tough end of the claws, 2 1/2 c chicken stock and/or clam juice, 1 sliced onion, 2 celery stalks and leaves, 1/4 c chopped carrots, 2 whole cloves, 1 bay leaf and a few peppercorns. Simmer 1/2 hour and strain. If there’s coral roe, save it and mash it with 1/4 c flour. Pour 3 c heated milk slowly on it and stir until mixture is smooth. If no roe, melt 1/4 c butter and stir in 1/4 c flour and gradually add 3 c milk. Heat until thickened. Add 1/4 tsp. nutmeg. Add lobster meat and simmer five minutes. Remove from heat and stir in 1 c hot (not boiling) cream. Season with thyme, a touch of cayenne and sherry (optional). Garnish with parsley and paprika.