LOBSTER BISQUE

By gammy

SERVE WITH A SALAD AND CRUSTY FRENCH BREAD
PREP TIME: 15 MINUTES
COOK TIME: 45 MINUTES
READY IN 1 HOUR

Ingredients

• 3 TABLESPOONS OLIVE OIL
• 1 WHITE ONION, CHOPPED
• 1/2 CUP DRY WHITE WINE
• 1/2 CUP COOKING SHERRY
• 5 TABLESPOONS ALL-PURPOSED FLOUR
• 1/2 (6OZ) CAN TOMATO PASTE
• 1-1/2 CUPS CHICKEN BROTH
• 5 CUPS MILK
• 1/4 TEASPOON CAYENNE PEPPER (TO TASTE) START WITH 1/4 TSP AND ADD TO TASTE
• 1/8 TEASPOON GROUND BLACK PEPPER
• 1/2 TEASPOON OLD BAY SEASONING
• 2 TABLESPOOONS WORCESTERSHIRE SAUCE
• 1 GREEN ONION, FINELY CHOPPED
• 1-1/2 CUPS COOKED LOBSTER CLAW, CUT INTO BITE SIZED PIECES

Preparation

Step 1

HEAT THE OLIVE OIL IN A LARGE SAUCEPAN OVER MEDIUM HEAT. STIR IN THE CHOPPED ONION, AND COOK UNTIL THE ONION HAS SOFTENED AND TURNED TRANSLUCENT, ABOUT 5 MINUTES. STIR IN THE WHITE WHITE AND SHERRY. COOK AND STIR UNTIL THE LIQUID HAS REDUCED BY HALF. SPRINKLE IN THE FLOUR WHILE STIRRING TO ENSURE THERE ARE NO LUMPS. ONCE A THICK PASTE HAS FORMED, STIR IN THE TOMATO PASTE, THEN POUR IN THE CHICKEN BROTH AND MILK. SEASON WITH CAYENNE PEPPER, BLACK PEPPER, OLD BAY SEASONING, WORCESTERSHIRE SAUCE, AND GREEN ONION.
COOK AND STIR OVER MEDIUM HEAT UNTIL THE BISQUE BEGINS TO SIMMER, ABOUT 15 MINUTES. STIR IN THE LOBSTER MEAT AND REHEAT BEFORE SERVING.