Lobster Bisque

1. 1

   Wash lobster tails.

2. 2

   Parboil lobster tails by dropping in boiling chicken broth for 2 minutes.

3. 3

   Douse in cold water to cool. Cut membrane on underside of shell and remove meat.

4. 4

   Put empty shells back in broth.

5. 5

   Cut lobster meat into bite sized pieces, sprinkle with Madeira and set aside.

6. 6

   Add carrots, onions, bay leaf, marjoram and wine to broth and shells.

7. 7

   Bring to a boil, cover and simmer 30 minutes.

8. 8

   Line a colander with layers of cheesecloth.

9. 9

   Place over a bowl and strain mixture through it.

10. 10

    Let stand for a few minutes to get all liquid.

11. 11

    Melt butter in large saucepan.

12. 12

    Stir in flour; mix until smooth.

13. 13

    Add lobster broth, milk and tomato paste.

14. 14

    Simmer about 10 minutes, stirring, until smooth and thickened.

15. 15

    Remove from heat; add lobster meat, heavy cream, salt and coarse pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.