Sherriedlobster Recipes

LOBSTER SHERRY BISQUE

Steps:

• Remove all the meat from the cooked lobster shells. Keep lobster shells and cut them up small using good kitchen scissors. Roughly cut up lobster into bite size pieces and keep chilled.
• Heat a medium size saute pan and add the butter over high heat. When hot add lobster shells, lower heat to medium low and cook for around 5 minutes, stirring constantly. Add the minced onion, carrot, celery and garlic. Sprinkle in the flour and cook for 2 - 3 minutes.
• Transfer everything into a large saucepan. Deglaze the empty saute pan with the sherry. Then add sherry with the pan drippings to the large saucepan. Heat the mixture over a low heat and slowly add the lobster stock until the bisque thickens. Add the tomato paste, bay leaf, thyme, paprika and heavy cream, and let simmer for 5 minutes. Let cool a bit.
• Pass the soup through a fine sieve. Sometimes needed to do twice to catch all the shells. Put the liquid back into a saucepan and over a gentle heat re warm. Taste for seasonings of salt or pepper. Add the lobster meat, but be real careful not to cook them.
• Serve in bowls each with a bit of lobster in it. Absolutely divine with the brandy or sherry drizzled over.

SHERRIED LOBSTER BISQUE

Steps:

• In a large pan, melt the butter, add the celery, onion, thyme, red pepper flakes and lemon zest.
• Cook until vegetables are softened, about 20 minutes.
• Gradually stir in broth and half and half.
• When warm, stir in cornstarch.
• Heat on medium until bubbly and thick, about 10 minutes.
• Add the cooked lobster, sherry, salt and pepper.
• Garnish with red pepper slivers.

LOBSTER NEWBURG

Steps:

• In a small bowl, whisk together egg yolks and heavy cream until well blended. Set aside. Melt butter in a saucepan over low heat. Stir in the egg yolk mixture and sherry. Cook, stirring constantly until the mixture thickens. Do not boil.
• Remove from heat, and season with salt, cayenne, and nutmeg. Add lobster. Return pan to low heat, and cook gently until heated through. Serve hot over slices of buttered toast.