CRAZYCOOKER
New member
1 (46 oz.) College Inn broth plus 1 c. water
1 pkg. Knorr Newberg sauce mix
8 oz. lobster meat (fresh or frozen)
3 sticks butter
1/3 c. brandy
2/3 c. dry sherry
4 pt. light cream
1 1/4 c. all-purpose flour
garlic powder to taste
Serves 15 to 20 people.
Heat chicken broth, diluted with 1 cup water, in saucepan. Keep hot. Lightly sauté lobster meat in 1/2 stick of butter (1/4 cup). Season with garlic powder to taste. Add brandy. Remove from heat and allow to cool. Process in food processor to chop. In a large pot, melt remaining butter (1 1/4 cups or 2 1/2 sticks); add 1 1/2 cups flour and Newberg sauce mix to make a roux. Cook roux over very low heat 3 to 5 minutes. Slowly add hot chicken broth to roux, mixing thoroughly with whisk after each addition. Mixture will be very thick.
Add lobster meat. Reduce heat to warm. Let sit 10 to 15 minutes or finish later ? ? ?. If you have allowed bisque to sit, warm before proceeding. Stir in 1/3 cup brandy or cognac and 1/3 cup sherry. Heat cream; stir hot cream into bisque 1 cup at a time, whisking constantly. Serve with a chunk of lobster meat and parsley; garnish with crackers.
1 pkg. Knorr Newberg sauce mix
8 oz. lobster meat (fresh or frozen)
3 sticks butter
1/3 c. brandy
2/3 c. dry sherry
4 pt. light cream
1 1/4 c. all-purpose flour
garlic powder to taste
Serves 15 to 20 people.
Heat chicken broth, diluted with 1 cup water, in saucepan. Keep hot. Lightly sauté lobster meat in 1/2 stick of butter (1/4 cup). Season with garlic powder to taste. Add brandy. Remove from heat and allow to cool. Process in food processor to chop. In a large pot, melt remaining butter (1 1/4 cups or 2 1/2 sticks); add 1 1/2 cups flour and Newberg sauce mix to make a roux. Cook roux over very low heat 3 to 5 minutes. Slowly add hot chicken broth to roux, mixing thoroughly with whisk after each addition. Mixture will be very thick.
Add lobster meat. Reduce heat to warm. Let sit 10 to 15 minutes or finish later ? ? ?. If you have allowed bisque to sit, warm before proceeding. Stir in 1/3 cup brandy or cognac and 1/3 cup sherry. Heat cream; stir hot cream into bisque 1 cup at a time, whisking constantly. Serve with a chunk of lobster meat and parsley; garnish with crackers.
