Bisque de homards
Lobster bisque (for a more detailed recipe go to the Noble Pig) - loosely based on a recipe by either Julia Child or Dione Lucas (my go to gals) - in a large saucepan, melt butter. Add shallots, cook until soft. Whisk in flour. Add tomato paste, then the shellfish (chicken will also do) stock. Heat until thick and bubbling. Add sherry and lobster, bring to the boil. Blend. Gradually stir in cream. Simmer and heat thoroughly. Serve.
These would be perfect.
Fine Set of Eight Royal Copenhagen Porcelain Soup Plates, first quarter 20th century, in the 18th-century style, each featuring a different fish or shellfish, each example fully marked and numbered, dia. 10-1/8".
From New Orleans Auction Galleries, Inc.
Now playing on iTunes: Ella Fitzgerald - Baby, It's Cold Outside