Commissioner Adam H. Putnam


Lobster Bisque

Lobster Bisque



Slice cooked lobster meat into medallions, reserving a few slices for garnish. Coarsely chop remaining slices; cover and chill. In a 6-quart stock pot, sauté the vegetables, garlic, herbs, and peppercorns in oil over medium high heat until soft. Add the brandy and sherry; simmer until most of the liquid is evaporated. Add the fish stock and simmer uncovered for 1 hour, stirring occasionally. Strain the stock into a large saucepan; discard remaining solids. Add tomato paste and simmer for 10 minutes until stock is reduced to 3 cups of liquid. Stir in cream and simmer for additional 5 minutes. Combine cornstarch and water in a small bowl and whisk into bisque. Simmer for 2 minutes, stirring, until slightly thickened. Add chopped lobster meat and simmer until lobster meat is heated through. Add salt and pepper. Serve garnished with reserved lobster medallions.


6 servings

Nutritional Value Per Serving

Calories 345, Calories From Fat 125, Total Fat 14g, Saturated Fat 6g, Trans Fatty Acid 0.22, Cholesterol 111mg, Total Carbohydrate 14g, Protein 26g, Omega 3 Fatty Acid 0.58g

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