Quick Bisque

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Boston area supermarkets wage lobster wars on the holiday weekends in summer. You can usually buy 1# or 1.25# “chicken” lobsters for about $6.99 a pound, which in today’s food world is pretty cheap for a retail priced lobster.

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We indulged in some ” bugs” on Saturday nite and after we had stripped them of everything they could contribute in the form of a lobster roll, and after setting aside a tail, I boiled the carapaces with some onions and carrots and bay leaves. Before I went to bed, I put the whole pot into the fridge to hold.

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Then Sunday afternoon, I sweated a medium onion and some carrots in butter and added the chopped lobster meat from the tail that I had saved.

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I added about 1/3 cup of flour and stirred until just turning brown….

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Added some dry rose wine that I had hanging around…( how did that happen?)

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Added the stock ( about 4 cups) from the shells from the night before and 2 oz of tomato paste. Reduced the whole pot by half.

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Added 1/2 cup of sherry and 1 cup of light cream and then whazzed it up with my trusty stick blender to smooth it out. Look Mom, no lumps!

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Season to taste and maybe garnish with some fresh parsley. A simple supper for anytime of year, but yummy in the summer by the beach or lake.


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