No popular authors found.
Ads by Google:

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:


Hi Readers, I see a couple people are following this thread, and maybe it will be useful to someone else in the future, so I thought I'd update. I sent a follow up email to the center with my questions, a request for clarification of some things relating to DH, and a request for the fu...

I haven't been in a couple of years for a tater, but, when I went before, I said " allergy" and not to unwrap the potato. They handed me packets of sour cream and butter. They might have ingredients printed on them? Maybe " light" sour cream is the only kind they have? The ones I have been ...

I went here https://www.wendys.com/en-us/gluten-info and seemed to have gotten conflicting info. In one place it's says the sour creme baked potato is gluten-free. In another place, under condiments, it lists only light sour creme as gluten-free. Anyone know for sure?

The only symptom I know of that is celiac for certain is dh, which must be diagnosed by a dermatologist.

I have both eoe and celiac and now that I have been gluten free for 18 months, my anemia is gone. It is good to get off the iron supliments because mine may have been the cause of my ulcers. It feels good to recover and heal! I may work my way down to fewer supliments and lots of feel great da...