Recipe - Joes Lobster Bisque

2 small Lobsters; female *
6 cup Fish stock; **
Salt and pepper; to taste
3 tablespoon Butter
2 One half tablespoon Flour
One fourth teaspoon Mace
1 cup Cream
Sherry; to taste
Paprika; garnish

* Female lobsters have coral roe. Reserve for garnish by pounding a couple
of tablespoons of butter into the coral roe. Add about 1 tablespoon finely
chopped parsley and set aside.

** Make fish stock from lobster shells and fish heads, if available, onion,
celery, bay leaf and parsley. Strain.

Boil lobsters; remove intestine and stomach sac. Set aside meat. Crack
claws and remove claw meat. Cut lobster meat into bitesize chunks. Make a
roux with butter and flour. Add strained stock and bring to a boil. Stir
constantly. Reduce heat and whisk in cream and sherry. Add lobster meat and
serve immediately.

TO SERVE: Divide the coral roe and parsley butter into 6 soup bowls. Slowly
fill each bowl with the Lobster Bisque and garnish with a bit of paprika.

Me ke aloha, Mary

NOTES : E hele mai oukou e ai! (Come and eat!)

Recipe by: Joe Spero

Posted to TNT Recipes Digest by MarySpero@prodigy.com (MS MARY E SPERO) on
3 Fe, b 1998