Ingredients: 1 medium shallot, chopped
1/3 stick butter
Pepper to taste
1 lobster, 3/4-1 lb.
1 can tomato soup
2 pints heavy cream
Sherry to taste
Parsley and chives for garnish Preparation: Saute the chopped shallots in the 1/3 cup butter and add the pepper to it. Place the lobster in 1 to 1-1/2 cups boiling water. You do not want to submerge it in a big pot of water. Once it is done, remove it from the broth and reduce it down to about half. Add the butter and shallots and the can of tomato soup and 2 pints heavy cream. Stir until blended. Break open the lobster over the pot, allowing any of the juices to fall into the pot. Remove the claws or any other parts from the lobster, allowing the juices to continue to fall into the pot. Break the lobster in half and remove the fins from the back of the tail. Take your thumb or a finger and push all the meat forward. Break the claws open and remove the meat. Remove all the meat from the lobster that you can. The secret of making good bisque is to get all the juice and meat you can from the lobster. Once all the meat has been removed, chop and mince the meat down. Just before serving the bisque add the meat, and sherry to taste. Garnish with parsley and chives and serve with garlic bread. We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
River Run Cookbook: Southern Comfort From Vermont
Model: 0060195258
Author: Jimmy and Maya Kennedy with Marialisa Calta
HarperCollins
New York, NY 10022
Phone: 212-207-7000
Fax: 212-207-7145
Old-Time New England Cookbook
Model: 0486276309
Author: Duncan Macdonald
(1993)
Dover Publications Inc.
Website: www.doverpublications.com
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