MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Dave's Lobster Bisque
 Categories: Seafood, Soup
      Yield: 1 Servings
 
MMMMM-----------------------LOBSTER FUMET----------------------------
      3 c  Water
      1 sm Onion; minced
      1    Bay leaf
      1    Thyme
      2 ts Fresh parsley; snipped

MMMMM---------------------------BISQUE--------------------------------
      2 sm Potatoes; peeled and diced
      1 sm Celery rib; thinly sliced
  1 1/2 c  Lobster fumet
      2 tb Butter
      3 tb Flour
           Lobster coral
  1 1/2 c  Milk
      3 tb Sherry; or to taste
      1 lb Lobster meat; approximate
      1 c  Cream
           Salt, pepper, and fresh
           - nutmeg; to taste
 
  Start with two small cooked lobsters, or even better, use the
  bodies of several lobsters, saved from a lobster dinner. Pick the
  meat from the shells--all the meat, including that in the carapace.
  Eat the tomalley or save it for lobster sauce; reserve the orange
  coral. Crush or grind the shells and place in a saucepan with the
  onion, bay leaf, thyme, and parsley.

  Add water and bring to a boil. Simmer for 45 minutes, seasoning to
  taste with salt and pepper. Strain through cheesecloth into a bowl
  or pyrex measuring cup, discarding shells and fragments. This fumet
  may be prepared up to 2 days in advance; refrigerate the fumet and
  the picked lobster meat separately until needed.
  
  Preparing The Bisque:
  
  Peel and dice 2 small potatoes. Thinly slice a celery rib. Place
  the vegetables into a saucepan; add 1-1/2 cups of lobster fumet and
  bring to a boil. Turn down to a simmer and cook gently until
  potatoes are done but not soft, 7 to 10 minutes. Set aside and keep
  warm.
  
  Mash butter and reserved lobster coral together with a fork until
  smooth. Melt in a saucepan, then add flour and stir well to make a
  roux. Simmer the roux for a few minutes, but do not brown. With the
  coral in it, the roux will look somewhat orange.
  
  Add milk and turn up the heat to medium high; cook, stirring
  constantly, until smooth and thickened. Stir in reserved lobster
  fumet and potatoes. Add sherry to taste. Stir in lobster meat and
  continue to heat gently for a few minutes to heat through.
  
  Just before serving, stir in 1 cup of fresh cream. Keep hot but do
  not allow to boil. Add salt, freshly ground black pepper, and
  freshly ground nutmeg to taste, and serve immediately.
  
  Serves 3 or 4 with a nice crusty bread on the side.
  
  From: Dave Sacerdote
  Date: 07-25-98 Cooking
 
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