The Lobster Roll

This place is one of our favorites to eat at on Long Island. The lobster bisque is fabulous! I wanted to take Divingabe here for his birthday, which was in july. We drove out to to Amagansett on his birthday which unfortunately was on a weekend. The place was swamped and it was an two hour wait to get a table.

                                                                       Found this at the library today

                                                                                    Lobster Bisque
5 cups chicken stock or clam broth
3  1 1/2 live male lobsters, rinsed in cold water
1  medium onion, peeled and chopped in 1 inch pieces
4  celery stalks, cut into 1 inch pieces
1   bay leaf
1 tsp. dried thyme
1/2 cup plus 3 tablespoons loosely packed fresh flat-leaf parsley, roughly chopped
1/2 cup ( 1 stick) salted butter
1/2 cup all purpose flour
2 cups whole milk
1/2 cup heavy cream
1/2 cup tomato puree
1/2 tsp. paprika
1/4 tsp. freshly grated nutmeg
1/4 tsp. freshly ground white pepper
1/2 cup sherry
3 tablespoons chopped chives, for garnish

In a large pot bring the stock or broth to a boil, and place lobsters in the pot claws first.
Cook and cover for 10 to 12 mins, until the lobsters turn bright red. Halfway through the cooking, quickly remove the lid and turn the lobsters to ensure even cooking. them replace the lid immediately. Remove the lobsters, reserve the broth, and set the lobsters aside to cool.
Measure 4 cups of the reserve broth, and return to the pot. ( if broth measures less than 4 cups, add more chicken stock or clam broth.)

Remove the lobster meat from claws, knuckles, and tail and chop fine and set aside.
Gather all the lobster shells, wrap small batches in clean towel, and use a mallet to crack the shells into smaller pieces.Then chop the body of the lobster into smaller pieces and return with shells to the lobster pot. Add onion, celery, bay leaf, thyme, and 1/2 cup parsley and simmer covered for 30 mins.

Remove from the heat and strain through a fine sieve, discarding the solids. You will need 3 cups of stock for the soup. Add more chicken stock or clam broth is necessary.

In a large pot, melt butter over low heat. Add flour, whisk until blended. Slowly add the reserved stock, whisking constantly. Reduce the heat to low and simmer.

Meanwhile, in a med. saucepan over low flame, heat the milk, cream, and tomato puree until hot but not boiling. Pour the mixture into the stock, whisking continuously. Add the paprika, nutmeg, and pepper and bring to a boil, still whisking. Reduce the heat to medium and add the sherry and simmer for 5 to 7 min. Add the reserve lobster meat and mix well. Ladle into bowls.


I haven't made this yet but wanted to copy the recipe since the above is a library book. I also need to wait until Divingabe goes back on the boat to bring home lobsters.

If you wanted to check this book out from your local library I'm sure your library can do a inter-library loan. It has a bunch of beautiful photos in it also.