Yield: 8 servings
Ingredients:
½ gallon milk
½ cup lobster base (available in supermarkets and gourmet stores)
1 (11.3-ounce) can frozen Maine lobster meat (available in seafood markets)
1½ teaspoons chicken base
1 teaspoon white pepper
½ cup flour and 1/2 cup butter for roux
¾ cup good quality sherry (not cooking sherry)
Procedure:
1. Thaw lobster meat, reserving drained juice. In a pan, stir reserved lobster juice, lobster and chicken base and white pepper. Over medium heat, bring to a simmer, stir and simmer for 5 minutes.
2. Heat milk in top of a double broiler. While milk is heating, dice lobster, removing any cartilage. Add lobster to milk. Bring milk to a near boil, but do not boil. Stir in lobster base mixture.
3. In saute pan, make a roux by stirring flour into melted butter. Stir well and continue cooking over low heat until roux begins to bubble, about 5 minutes. Do not let scorch. Stir roux, a little at a time into bisque. Continue stirring until roux is incorporated and bisque is slightly thickened.
4. Add sherry, stirring from bottom of pan. Remove from heat.
Restaurant Note:
For two decades Straub's was synonymous with the best in seafood in Central Florida. The restaurant closed its last location in 2009.
Recipe Type: UnknownIngredients:
½ gallon milk
½ cup lobster base (available in supermarkets and gourmet stores)
1 (11.3-ounce) can frozen Maine lobster meat (available in seafood markets)
1½ teaspoons chicken base
1 teaspoon white pepper
½ cup flour and 1/2 cup butter for roux
¾ cup good quality sherry (not cooking sherry)
Procedure:
1. Thaw lobster meat, reserving drained juice. In a pan, stir reserved lobster juice, lobster and chicken base and white pepper. Over medium heat, bring to a simmer, stir and simmer for 5 minutes.
2. Heat milk in top of a double broiler. While milk is heating, dice lobster, removing any cartilage. Add lobster to milk. Bring milk to a near boil, but do not boil. Stir in lobster base mixture.
3. In saute pan, make a roux by stirring flour into melted butter. Stir well and continue cooking over low heat until roux begins to bubble, about 5 minutes. Do not let scorch. Stir roux, a little at a time into bisque. Continue stirring until roux is incorporated and bisque is slightly thickened.
4. Add sherry, stirring from bottom of pan. Remove from heat.
Restaurant Note:
For two decades Straub's was synonymous with the best in seafood in Central Florida. The restaurant closed its last location in 2009.
Restaurant: Straub's Seafood, 5101 E Colonial Dr, Orlando, FL
Source: http://articles.orlandosentinel.com/2012-10-17/features/os-thot-straubs-lobster-bisque-20121017_1_lobster-bisque-lobster-base-lobster-juice