Celiac.com Sponsor (A1):


Celiac.com Sponsor (A1):


  • Join Our Community!

    Get help in our celiac / gluten-free forum.

  • Jefferson Adams

    Silky Lobster Bisque (Gluten-Free)

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

      Try this silky, delicious lobster bisque!


    Caption: Tasty lobster bisque is a sliky, delicious treat. Photo: CC--Gail Frederick

    Celiac.com 02/21/2017 - Want to make something special for your sweetie, whatever day it happens to be? Try this silky, delicious lobster bisque for a special romantic dinner, and you're sure to have a hit on your hands.

    Ingredients:

    • 1 pound raw lobster tail
    • 4 cups fish stock
    • ⅓ cup butter, softened
    • 2½ cups water
    • 2½ cups tomato puree
    • 2 tablespoons sherry
    • ½ cup heavy cream
    • ⅓ cup potato starch
    • 8 green onions, minced
    • 1 medium onion, chopped
    • 1 carrot, chopped
    • 1 bay leaf
    • 4 sprigs fresh parsley
    • 4 whole black peppercorns
    • 2 teaspoons chopped fresh tarragon
    • 1 pinch ground nutmeg



    Celiac.com Sponsor (A12):




    Directions:

    Cut lobster tail in half lengthwise.

    In a stock pot on medium heat, melt half the butter, add the scallions and onion and cook for 5 minutes, until soft.

    Add the carrot and cook for 2 minutes.

    Add the lobster tail halves, fish stock, parsley, bay leaf, peppercorns, and the water.

    Bring to a boil, reduce the heat and simmer for 20 minutes. Be sure to skim foam from surface regularly.

    Remove the lobster from the stock, allow to cool a bit and remove the meat from the shells.

    Set the lobster meat aside, crush the shell and return it to the pan.

    Simmering for further 40 minutes. Strain the stock through a sieve lined with 2 layers of damp muslin or cheesecloth. Strain two times, until stock is clear of any particles or pieces.

    Cut some thin slices from the lobster to use as a garnish and set them aside.

    In a blender, place the remaining lobster meat with a bit of the strained stock, and blend until smooth.

    Mix the flour and remaining butter to a paste.

    Add the pureed lobster to the pot along with the flour paste, tomato puree, sherry, cream, nutmeg and salt and pepper, to taste. Mix well.

    Add the tarragon and the remaining stock and cook, stirring continuously, over high heat until the soup boils and thickens.

    Reduce the heat and simmer for 5 minutes.

    Season to taste and serve garnished with reserved lobster meat and sprigs of tarragon, as desired.

    0

    User Feedback

    Recommended Comments

    There are no comments to display.



    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17):




  • Related Articles

    Scott Adams
    This recipe comes to us from Mary Thorpe.
    Ingredients:
    3 cups grated cheese
    4 - 6 slices of gluten-free bread
    2 cups milk or 1 & ½ cup milk and ½ cup wine or vermouth
    3 eggs, beaten
    ½ teaspoon salt
    ½ teaspoon Worcestershire sauce
    ½ teaspoon thyme 
    ½ teaspoon dry mustard
    Pepper
    Directions:
    Layer the cheese and gluten-free bread in an ...

    Jefferson Adams
    If you're looking to deliver a delicious, memorable and romantic dinner to your loved one, then look no further than this simple variation on traditional filet mignon.
    This easy to make recipe tops filet mignon with a delicious wine-based sauce, and will have your snootiest diners cooing with delight at your culinary skills. The recipe calls for Burgundy, but any full-bodied...

    Jefferson Adams
    Celiac.com 04/25/2014 - I'm a person who appreciates a meal that looks and tastes fancy, but which comes together quickly and easily.
    This recipe blends crème fraîche (fancy sour cream), two kinds of mustard and a few other ingredients to deliver some culinary magic. This easy salmon dish makes for an easy upscale dinner, or an easy way to just kick things up a bit in the k...

    Jefferson Adams
    Celiac.com 01/07/2016 - Chicken Cordon Bleu is an old favorite. This gluten-free version uses crushed gluten-free Rice Chex to deliver a crispy, crunchy, golden crust that harmonizes delightfully with the chicken, cheese and ham and delivers a tasty entree that's sure to please.
    Ingredients:
    4 chicken breasts skinless and boneless 4 thin slices prosciutto ½ pound Gruyere,...

  • Forum Discussions

    Hi, I was just prescribed Junel Fe birth control pills (norethindrone acetate and ethinyl estradiol) to manage my hormones during pre-menopause. It's difficult to find any info on the packaging or how to contact the company (can't seem to ...
    If they are 100% gluten-free it can take anywhere for a few weeks to a few months for their tests to normalize. I would just add that the lower the number are to begin with, the faster it will likely occur, and the higher the numbers,...
    It really depends. Mine were normal after 6 months, some people will still show elevated for a year or more. That's with a strict gluten-free diet.  Early on it's best to judge recovery by seeing if symptoms improve. Labs should still ...