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Patty's Lobster Bisque


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  • 2-4 LB frozen lobster (claw and knuckles)
  • 1/2 small can tomato paste
  • 1/2 lb dairy butter
  • pepper to taste
  • 2 T sugar
  • 3 T (heaping) lobster base
  • 1 gallon of 1/2 and 1/2



Step 1

Thaw lobster in bag, then collect juices by using collendar. Squeeze juice from the lobster.

Prepare stock in pan with lobster juice, tomato paste, butter, pepper, and sugar. Boil 2-3 minutes. Add lobster base.

Add half and half and lobster, cook until warm.

Best if cook one day before serving.

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