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  • Jefferson Adams
    Jefferson Adams

    Silky Lobster Bisque (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Try this silky, delicious lobster bisque!

    Silky Lobster Bisque (Gluten-Free) - Tasty lobster bisque is a sliky, delicious treat. Photo: CC--Gail Frederick
    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

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    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 starch and remaining butter to a paste.

    Add the pureed lobster to the pot along with the starch 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.



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    Guest John L

    "Mix the flour and remaining butter to a paste"

    I thought this was a flourless recipe.  Did you mean starch?

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    trents

    John, the term "flour" is not just used of wheat flour. It is used of any finely ground substance that is used in place of wheat flour, most of the time it will be finely ground seeds or nuts, such as "almond flour". Gluten free flour can also be a combination of finely ground substances that do not include wheat.

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    Scott Adams
    6 hours ago, Guest John L said:

    "Mix the flour and remaining butter to a paste"

    I thought this was a flourless recipe.  Did you mean starch?

    In this case it does mean the starch, so we updated this for clarity...thank you for pointing this out!

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  • About Me

    Jefferson Adams

    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. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


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