4 tablespoons unsalted butter
1 medium white onion, grated
4 tablespoons all-purpose flour
1 cup half-and-half
1 cup chicken stock or broth
1 pound cooked, cut-up lobster meat (reserve some for garnish)
1/8 teaspoon cayenne pepper plus more for garnish
1 cup heavy cream
¼ cup dry or cream sherry
Nutmeg for garnish
In a large skillet over medium heat, melt butter and add onion.
Sauté onion about 3 minutes, until it begins to turn translucent.
Add flour; stir and cook until mixture turns medium brown and has a nutty aroma.
Add half-and-half, continuing to stir with a whisk. Increase heat to medium-high.
Add stock and continue whisking till mixture comes to a boil.
Slowly add lobster meat, reserving some for garnish, and cayenne pepper.
Reduce heat to medium and whisk 3 more minutes.
Remove from heat; add heavy cream and sherry.
To serve, dash with nutmeg and cayenne; garnish with additional lobster meat.
This recipe for lobster bisque serves 12 as an appetizer.
Labels: Soups and Stews