Designated as a "Historic Hotel of America" by the National Trust for Historic Preservation, The Nittany Lion Inn's Lobster Bisque could be nothing less than legendary itself.
A favorite of business travelers and wedding parties alike, the hotel's self-proclaimed "world famous" dish takes about an hour to prepare, but will likely disappear within minutes.
Cook Time: 1 hour
Total Time: 1 hour
Yield: One Gallon
- 3 tablespoons butter
- 1 cup minced shallots
- 3 pounds lobster meat
- 1 quart heavy cream
- 1 quart half-and-half
- 2 tablespoons tomato puree
- 3 cups lobster base or stock
- 2 teaspoons of salt
- 1 tablespoon black pepper
- 4 ounces of dry sherry
- 1 pound roux (8 ounces of melted butter, 8 ounces of flour, mixed)
Add dry sherry, simmer five minutes.
Add stock, tomato puree, simmer 15 minutes.
Add lobster meat, simmer five minutes.
Add cream, half-and-half and black pepper, bring to a slight boil.
Thicken with roux, start with half then thicken as desired.
Reduce and simmer 10-15 minutes to cook out taste of flour.
Check bisque for seasoning before adding salt, it may not need it.
Serve and enjoy!