Celiac.com Sponsors:

Celiac.com Sponsor:
No popular authors found.
Ads by Google:
Celiac.com Sponsors:
 
Celiac.com Sponsor:

Categories

No categories found.


Get Celiac.com's E-Newsletter





Ads by Google:


Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts
SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Silky Lobster Bisque (Gluten-Free)

Try this silky, delicious lobster bisque!


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

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.

Ads by Google:

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.

Celiac.com welcomes your comments below (registration is NOT required).










Related Articles



Comments




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:


Wow! My kid did a 5th grade project on cancer-sniffing dogs. Besides her written report, we demonstrated a dog's ability to sniff out "cancer" by bringing in our Labrador. My daughter trained our lab to find a tiny bit of food hidden in cups. I have joked before about the need for a dog wh...

I couldn't have said this better!

That value/score is a very, very strange way of reporting total IgA!