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Maine Lobster Newburg Bisque
By Jim Bailey, a.ka. "The Yankee Chef"

Certainly, there are easier ways of preparing lobster bisque, but my recipe is not
only genuinely flavorful, but much easier than you may think. The New England
smokiness of the bacon combined with the abundant lobster essence and the
addition of Newburg ingredients is the perfect beginning of a Yankee lunch or
dinner. This makes about 4 servings.

1 (1 1/4-1 1/2-pound) lobster
3 tablespoons melted butter or margarine
2 tablespoons flour
2 strips maple-cured bacon, diced
1 carrot, scrubbed and thinly sliced
2 ribs celery, thinly sliced
4 cups vegetable stock or broth
2 teaspoons Worcestershire sauce
2 tablespoons tomato paste
Salt and black pepper to taste
1/2 cup heavy, light or half-and-half cream
Toasted bread slices

Cook, cool and pick the lobster, dicing the lobster meat for use late in recipe. Cut
the shells as small as possible or smash them between 2 clean kitchen towels; set
aside.

In a small bowl, whisk together to melted butter and flour until smooth, forming
a roux; set aside. In a large pot, over medium heat, add bacon and cook until
crisp. Add the crushed lobster shells, carrot and celery. Continue cooking
uncovered, and stirring occasionally, until the vegetables are slightly tender.
Add the vegetable stock, Worcestershire and tomato paste, stirring to combine.
Cover pot and reduce heat to low. Simmer for 30 minutes or until the vegetables
are tender, stirring occasionally.

Remove from heat and carefully strain through a fine sieve or cheesecloth lined
colander into another saucepan, discarding shell mixture. Return to stove over
medium heat and add cream and salt and pepper to taste. Mix well and bring to
a slight boil. Whisk in the roux and continue cooking an additional 2-3 minutes,
or until smooth and up to temperature. Serve with reserved, diced lobster
scattered on top of each serving and crispy toasted bread triangles.



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About the author: Jim Bailey is The Yankee Chef™. Bailey is a third
generation chef, a New England food historian and food columnist. His
new cookbook is called
The Yankee Chef: Feel Good Food for Every
Kitchen. He would love to hear from anyone about their old family
recipes. Email Jim Bailey any questions or comments:

theyankeechef@aol.com
.
The Heart of New England
Celebrating the unique character & culture of Maine ~ New Hampshire ~ Vermont