posted by Cissy 01-08-99 3:15 PM
Lobster - Crab Bisque
Shells from 4 lobsters, break shells
1/3 cup butter
1 1/2 tsp. Hungarian paprika
1 cup dry white wine
1/3 cup butter
1/3 cup all purpose flour
6 cups whole milk or 3 cups whole milk and 3 cups half and half
1/4 tsp. saffron threads (optional)
1 (4 1/2 oz.) can crabmeat
Kosher salt and freshly ground white pepper to taste
Place pan with lobster shells, any leftover melted butter, 1/3 cup butter, paprika and white wine over medium heat.
Cover tightly and cook for 15 minutes, stirring shells around every five minutes.
Remove pan from heat.
Remove lobster shells and discard. Strain cooking liquid and reserve.
Wipe out pan and return to medium heat. Melt second 1/3 cup of butter and stir in flour. Cook, stirring, for at least 4 minutes.
Add reserved lobster shell cooking liquid and 1/2 of the milk or milk/cream mixture. Stir with a whisk until smooth.
Gradually add remaining milk or milk mixture and optional saffron; do not let mixture boil.
Pick over crabmeat and add just before serving. If you want to prepare the soup ahead of time, reheat it in the top of a double boiler, over simmering water.