Perfect Lobster Bisque

By lbgtdep

Ingredients

• 1/4 cup butter
• 1/3 cup chopped fresh mushrooms
• 2 tablespoons and 2 teaspoons chopped onion
• 2 tablespoons and 2 teaspoons chopped celery
• 2 tablespoons and 2 teaspoons chopped carrot
• 1-1/4 (14.5 ounce) cans chicken broth
• 1/8 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 2 cups half-and-half
• 2/3 cup dry white wine
• 11 ounces cooked lump lobster meat

Preparation

Step 1

Melt the butter in a large saucepan over medium-low heat. Add the mushrooms, onion, celery, and carrot. Cook and stir until tender, about 10 minutes. Stir in the chicken broth, and season with salt and cayenne pepper. Bring to a boil, then simmer for 10 minutes.
Pour the vegetable and broth mixture into the container of a blender, and add 1/4 cup of the lobster meat. Cover, and process until smooth. Return to the saucepan, and stir in the half-and-half, white wine, and remaining lobster meat. Cook over low heat, stirring frequently until thickened, about 30 minutes.

I used just 8 oz chicken broth and for the remaining liquid I reserved the juice from the lobster and added clam juice to make up the difference. I then whisked in 3oz tomato paste and put it all in the soup. I used 1/4 c white wine (instead of 1/2c) and 1/4c sherry. It was ABSOLUTELY incredible! *Works well with crab as well or a lobster/crab combo.*

Try Dry Sherry instead of wine! Dry Sherry was made to go with seafood dishes. will make this again!

I added more mushroom,carrots, celery, garlic than called for because without it would have been like water. Also, I added 3/4 can of tomato paste which is absolutely neccessary, as is the cayenne pepper. I changed none of the liquid ingredients. This is definitely a keeper. Oh, almost forgot. Besides the 1 lb. fresh lobster, I added 7 large shrimp and a can of lump crab meat.


I used just 8 oz chicken broth and for the remaining liquid I reserved the juice from the lobster and added clam juice to make up the difference. I then whisked in 3oz tomato paste and put it all in the soup. I used 1/4 c white wine (instead of 1/2c) and 1/4c sherry. It was ABSOLUTELY incredible! *Works well with crab as well or a lobster/crab combo.*