Lobster Bisque with White Wine and Sherry

By danand

Ingredients

• 6 tablespoons butter
• 6 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon celery salt
• 2 1/2 cups milk
• 1 1/2 cups chicken stock
• 1/3 can tomato paste
• 1 cup white wine
• 1 large onion (chopped fine)
• 3 cups cooked lobster meat, shredded
• 1 tablespoon paprika or pinch of cayenne pepper
• 2 cups light cream
• 1 tbsp worcestershire
• 1/4 cup dry sherry

Details

Servings 8
Adapted from allrecipes.com

Preparation

Step 1

Cook onion over medium heat until translucent, set aside. Melt the butter in a large pot over medium heat. Stir in the flour, salt, pepper and celery salt until well blended. Gradually stir in the milk so that no lumps form, and then stir in the chicken stock, tomato paste, white wine, worcestershire, sherry and cooked onion. Cook over low heat, stirring constantly, until the soup begins to thicken. Pour in blender and add half lobster meat. Put back in sauce pan adding remaining lobster; season with paprika. Cook and stir for 20 more minutes. Stir in the cream, heat through and serve.