Gourmet Coffee Corner

Now that winter has set in and the days are getting shorter, many people are beginning to crave food that’s as filling as it is delicious. Light, frivolous salads are fine in summer, but by this time of year we’re looking for something a bit more substantial. Seafood is always a good bet, and lobster bisque is among the creamiest, most savory dishes of all. Whether served as an appetizer or entrée, this recipe won’t disappoint.

Ingredients:
33 ounces of lobster meat, either fresh or canned as preferred
¾ cup flour
1 stick margarine
1 ½ tsp. sea salt ground from a salt mill
½ tsp. cayenne pepper
black pepper, to taste
4 cups heavy cream
4 cups milk
¼ cup dry sherry

Directions:
1. Thaw lobster meat if frozen and save liquid in the can for later use. Chop meat coarsely. Melt butter in stock pot over medium heat, stir in lobster and liquid from cans, then cover reduce heat. Cook 10 minutes.
2. Flour and cayenne pepper should be stirred in, and the pot allowed to simmer another 10 minutes. Add cream, sherry and milk.
3. Season to taste and serve with crackers.