This is another one that came into being about the time that I became fixated on making soups into quiche. I hadn’t had a good bisque in a while and I got a craving. So off to the store I went. This is what I concocted to go with the sherry that should always accompany a good bisque.
Ingredients:
- 2 cups (about 1 lb) of lobster chunks (cooked is OK but fresh is better)
- 1 cup finely chopped onion
- 1 cup finely chopped celery
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups milk
- 1 cup chicken stock
- 1 cup of pecoromano cheese
- 1 cup panko
- 2 pie or puff pastry crust pans
- 3 ounces of your favorite sherry
Filling:
In large pot over medium-high heat, melt the butter. Add in onion and celery and continue cooking, stirring frequently, until onion is transparent. Then add in flour, parsley, salt and pepper and continue to cook, occasionally stirring, until thickened and bubbly. About 4-5 minutes. Remove from heat and slowly stir in stock and milk. Return to heat and bring to a boil for 1 minute while stirring. Add in lobster and reduce heat to low and simmer for about 5 minutes, stirring about every minute. If you’re using fresh lobster, wait until the pot has simmered for at least 2 minutes before you add it. You don’t want to overcook the lobster since it only takes about 3 minutes to cook it. Remove from heat and put away till assembly.
Final Assembly and Cooking:
Preheat oven to 375. In large mixing bowl, prepare usual quiche base, but halve the amount of milk and add 2 eggs. Then add in bisque filling and mix thoroughly. Put mixture into your pie pans and top with cheese. Place in oven and bake for about 45 minutes. You’re going to want to check the center of this one to make sure it’s fully cooked. If it’s not done, leave it in but at 275 degrees till done. You don’t want to burn the cheese. Remove from oven when done and either serve or pack it up for the rink.