Lobster Bisque Recipe

• 2 lbs. lobster, boiled and shelled
• 1/2 pound butter
• 1 pt. heavy cream
• 4 pts. light cream
• 2 pts. half and half
• 4 tbsp. Wondra flour
• 1/2 c. cooking sherry
• 2 teaspoon nutmeg

1. Shell lobsters, remove roe, chop into bite size pcs.
2. Saute/fry in 1/4 lb.
3. butter and sherry for 5 min over low heat.
4. Drain liquid and reserve.
5. With 1/4 lb.
6. butter and flour, create a roux on low heat.
7. Gradually add in heavy cream.
8. Increase heat slightly over 10 min.
9. First add in light cream, then half and half.
10. Add in nutmeg.
11. Stir constantly.
12. When all is added and bisque is slightly thick, add in lobster and liquid.
13. Keep on low heat 25 min.
14. Never allow to simmer or possibly boil.
15. Slow cook the bisque only.
16. Add in crushed roe.
17. May be stored overnight in refrigerator or possibly served immediately.
18. Sprinkle on nutmeg before serving.

lobster, butter, heavy cream, light cream, wondra flour, cooking sherry, nutmeg

Taken from cookeatshare.com/recipes/lobster-bisque-52520 (may not work)