Recipe for the Month of December 2000

Lobster Bisque
Courtesy of More Than Gourmet

Ingredients (Serves 8):

• 2 Tbs. Butter

• 1 cup Onion minced

• 1 cup Carrots minced

• 4 cups Hot Water

• 3 oz. (4 Tbs.) Glace de Fruits de Mer Gold from More Than Gourmet

• 4 Tbs. Flour

• 4 Tbs. Butter

• 1 cup Heavy Cream

• 1/4 cup Dry Sherry

• 1 Tbs. Lemon Juice

• 1 Tsp. Worcestershire Sauce

• 1/2 Tsp. Cayenne Pepper (or to taste)

• Salt, to taste

• 1/2 lb. Raw Lobster Meat chopped

• Fresh Chives, minced (optional)

Place the 2 tablespoons butter, onion and carrot in a sauté pan on medium high heat and sauté until soft. Reserve. Mix the Glace de Fruits de Mer Gold from More Than Gourmet with hot water to make a seafood stock. In a soup or stock pot on medium high heat, add the 4 tablespoons butter and begin to melt. Add the flour and whisk to form a roux. Turn heat down to medium and continue to whisk until roux becomes light brown (about 3 to 5 minutes). Slowly add the hot seafood stock to the roux mixture, whisking constantly to insure that the mixture remains smooth. Add the sautéed vegetable mixture and allow mixture to simmer for about 1/2 hour. Add the cream, sherry, lemon juice, Worcestershire Sauce, cayenne pepper, salt and lobster meat and simmer an additional 5 to 10 minutes. Garnish with fresh minced chives if desired.

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