Lobster Bisque

"This recipe is from my hometown's BEST restaurant of the Jersey Shore, DORIS & EDS of Highlands New Jersey."
 
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Ready In:
55mins
Ingredients:
7
Serves:
16
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ingredients

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directions

  • 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.
  • Stir in flour, salt and cayenne. Cook over low heat, stirring constantly, for 10 minutes.
  • In a large saucepan, heat half-and-half until it "smiles" (barely simmers). Do not let it boil.
  • Add half-and-half and sherry to the lobster mixture. Cook, stirring, at a bare simmer for 10 minutes. (do not boil).
  • 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).

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Reviews

  1. Glad to see this recipe here. When we lived in N.J., D&E was one of our favorite restaurants and this bisque is wonderful!!! I too have the same recipe from them. It's s splurge, but well worth it.
     
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RECIPE SUBMITTED BY

I'm a single mom of an 11 year old boy. I work full-time and love to cook. My son (and his friends)love to eat my cooking. Mostly we eat seafood because we love it and it's quick to cook. I love fishing (of course) biking, hiking, gardening and reading. We have a cat, Hooligan; and yes, there is a good reason for that name.
 
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