Recipe by Norelllaura1
This recipe is from my hometown's BEST restaurant of the Jersey Shore, DORIS & EDS of Highlands New Jersey.
Top Review by jerseygirl1952
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.
- 3 (11 1/3 ounce) cans lobster meat (Must be frozen-the liquid produced when thawed is essential)
- 3⁄4 cup unsalted butter
- 3⁄4 cup all-purpose flour
- 1 1⁄2 teaspoons fine sea salt
- 1⁄2 teaspoon cayenne (to taste)
- 8 cups half-and-half
- 1⁄4 cup sherry wine, medium-dry such as Sandeman Amontillado
Directions See How It's Made
- 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).