The Velvet Lobster

DEAR SOS: Whenever I visit my son in San Diego, we always stop at World Famous on the beach for lobster bisque. It’s like a bowl of liquid velvet. Since I am moving farther away and can’t visit as frequently, can you obtain the recipe?

CLAUDETTE PAYNE

Los Angeles

DEAR CLAUDETTE: Executive chef Sean Hartigan sent the recipe with his compliments. The secret ingredient in this bisque is rice flour, which is used instead of all-purpose flour as the thickener for the roux. It’s available in Asian markets. If you can’t find rice flour, use cornstarch. Lobster base is available at most gourmet markets, but if you can’t find it, chicken base may be substituted.

World Famous Lobster Bisque

Active Work and Preparation Time: 35 minutes

1 (1 1/2-pound) lobster

1/2 cup sliced shallots

1/4 cup diced celery

1/4 cup diced carrot

1/4 cup chopped leeks

3/4 cup (1 1/2 sticks) butter

1 1/2 cups dry Sherry

4 cups heavy whipping cream

2 cups milk

2 tablespoons lobster or chicken base

1/2 cup rice flour or cornstarch

Creme Frai^che, optional

Cream Sherry, optional

* Remove meat from lobster and break up shells. Chop and reserve lobster meat.

* Combine lobster shells, shallots, celery, carrot, leeks and 1/4 cup butter in saucepan and cook over medium-high heat, stirring frequently, until vegetables are limp, about 10 minutes.

* Add dry Sherry and cook over high heat until liquid is reduced by 2/3, about 5 minutes. Add whipping cream, milk and lobster base and whisk until well blended. Hold at simmer just below boiling point, stirring frequently. Do not let boil or milk will curdle.

* Melt 1/2 cup butter in separate pan over medium heat. Stir in rice flour until paste forms. Stir small amount of soup into paste, then stir paste into soup until well blended. Cook, stirring, until soup thickens as desired. If using cornstarch, omit butter and stir small amount of soup liquid into cornstarch until blended, then stir into remaining soup.

* Remove soup from heat and pour through strainer lined with cheesecloth. Discard lobster shells. Return soup to pan. Add reserved lobster meat and cook through, about 3 minutes.

* Garnish with creme frai^che and splash of cream Sherry, if desired.

6 servings. Each serving: 935 calories; 1,409 mg sodium; 339 mg cholesterol; 84 grams fat; 22 grams carbohydrates; 17 grams protein; 0.31 gram fiber.