We all love the unique ability in Bermuda to eat “ocean to table”, especially if we can catch our own lobster. This spiny lobster bisque serves six and is an excellent dish to enjoy either hot or cold. Serve with a dollop of crème fraiche and your favourite rolls.
1/2 pound of fresh lobster
4 tablespoons of butter
1/4 cup of minced green onions
1 clove of garlic, minced
1/4 cup of all-purpose flour
2 cups of milk
3 cups of cream
1 teaspoon of salt
1/2 cup of tomato puree
2 tablespoons of dry cooking sherry
1 tablespoon of minced fresh dill
1/4 teaspoon of Outerbridge’s Sherry Peppers
1. Boil or steam the lobster. Cool and cut the lobster into bite size pieces and set aside.
2. In a large saucepan, melt the butter.
3. Stir in the green onions and the garlic and sauté until the onions are transparent. Blend in the flour. Cook stirring constantly to blend in with the flour and the butter.
4. Slowly, add in the milk along with the cream, stirring until the mixture is a nice and thick texture. Finally, add the lobster, salt, tomato puree, sherry, dill weed and sherry peppers. Simmer covered for about 15 minutes.