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Lobster Bisque with a twist, a teaspoon of steak sauce added to give it a little tang.Good stuff! And easier than you thought.
- 6-7 oz fresh lobsta
- 1/3 cup dry sherry
- 1/4 cup butter
- 3 tbsp flour
- 3 cups milk
- 1 tsp steak sauce
- Salt and Pepper
Break the lobster meat into small pieces, put 'em in a bowl and cover with 1/3 dry sherry, let it sit in fridge for 1-2 hrs.
In the top of a double boiler melt 1/4 c butter, blend in 3 tbsp flour, gradually add 3 c of milk and cook stirring constantly until thickened.
Season with 1 tsp steak sauce, salt and pepper then add lobsta from fridge with the sherry, simmer covered for 10 minutes.
Lobster meat, lately, seems to cost more than caviar. But you can get the bits and pieces from the lobster bodies and legs and knuckles and use them here, like all the best restaurants do.
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