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Add a photoServings: 6
Ingredients
- 2 sm Lobsters, female *
- 6 c. Fish stock, ** Salt and pepper, to taste
- 3 Tbsp. Butter
- 2 1/2 Tbsp. Flour
- 1/4 tsp Mace
- 1 c. Cream Sherry, to taste Paprika, garnish
Directions
- * Female lobsters have coral roe. Reserve for garnish by pounding a couple of Tbsp. of butter into the coral roe. Add in about 1 Tbsp. finely minced parsley and set aside.
- ** Make fish stock from lobster shells and fish heads, if available, onion, celery, bay leaf and parsley. Strain.
- Boil lobsters; remove intestine and stomach sac. Set aside meat. Crack claws and remove claw meat. Cut lobster meat into bite-size chunks. Make a roux with butter and flour. Add in strained stock and bring to a boil. Stir constantly. Reduce heat and whisk in cream and sherry. Add in lobster meat and serve immediately.
- TO SERVE: Divide the coral roe and parsley butter into 6 soup bowls. Slowly fill each bowl with the Lobster Bisque and garnish with a bit of paprika.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 304g | |
| Recipe makes 6 servings | |
| Calories 147 | |
| Calories from Fat 68 | 46% |
| Total Fat 7.73g | 10% |
| Saturated Fat 4.09g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 965mg | 40% |
| Potassium 353mg | 10% |
| Total Carbs 3.75g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.23g | 0% |
| Protein 14.68g | 23% |
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