Spinach Lobster Bisque

Recipe Ingredients

2 tablespoons	30ml	Minced shallot
2 tablespoons	30ml	Butter
2 cups	474ml	Vermouth or chicken stock
6 tablespoons	90ml	Flour
3 cups	711ml	Lobster broth - (see below)
		Or use 3 cups of clam juice
1/4 teaspoon	1.3ml	Dry mustard
3 cups	711ml	Half-and-half
1 cup	237ml	Cooked pureed spinach
1 1/2 teaspoons	7.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
		Lobster Broth
		Lobster shells and unusable legs
1		Celery stalk
1		Onion (small)
1		Bay leaf
		Garnish
		Cooked lobster or crab meat or shrimp
		Grated Parmesan cheese - (optional)

Recipe Instructions

For the Lobster (or Crab or Shrimp) Broth: Simmer lobster shells with unusable legs in cups of water with the celery, onion and bay leaf for 30 to 40 minutes. Remove from heat, skim, and strain.

In a saucepan, saute shallots in butter until golden. Add wine or chicken stock and simmer until reduced by half. Whisk in 6 tablespoons of flour. Then add the lobster broth or clam juice and the dry mustard. Stir until the mixture returns to simmering and is thickened. Next add the half-and-half, the pureed spinach, salt, and pepper. Do not boil again.

Serve immediately (to serve at later time, keep hot in a double boiler.)

At serving time garnish with chunks of cooked lobster meat, crab, or shrimp. Sprinkle with Parmesan cheese (optional).

This recipe yields 6 to 8 servings.

Source:
KSL TV, Salt Lake City, UT at http://www.ksl.com/TV

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