Lobster Bisque

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 16
• 3 (11 1/3 ounce) cans lobster meat (must be frozen-the liquid produced when thawed is essential)
• 3/4 cup unsalted butter
• 3/4 cup all-purpose flour
• 1 1/2 teaspoons fine sea salt
• 1/2 teaspoon cayenne (to taste)
• 8 cups half-and-half
• 1/4 cup sherry wine, medium-dry such as sandeman amontillado

Recipe

• 1 coarsely chop lobster meat. in a heavy kettle (about 6-quart) melt butter over low heat. stir in lobster meat and reserved liquid. sweat, covered, over low heat, stirring occasionally, for about 25 minutes.
• 2 stir in flour, salt and cayenne. cook over low heat, stirring constantly, for 10 minutes.
• 3 in a large saucepan, heat half-and-half until it "smiles" (barely simmers). do not let it boil.
• 4 add half-and-half and sherry to the lobster mixture. cook, stirring, at a bare simmer for 10 minutes. (do not boil).
• 5 serve hot. note that bisque may be made 2 days ahead before being chilled and covered. reheat bisque over low heat, stirring until hot. (do not boil).