LOBSTER BISQUE

By gammy

PREP TIME: 10 MINUTES
COOK TIME: 30 MINUTES
READY: 40 MINUTES
EASY TO PREPARE

Ingredients

• 3 TABLESPOONS BUTTER
• 1/4 CUP CHOPPED FRESH MUSHROOMS
• 2 TABLESPOONS CHOPPED ONION
• 2 TABLESPOONS CHOPPED CELERY
• 2 TABLESPOONS CHOPPED CARROT
• 1 (14.5 OUNCE) CHICKEN BROTH
• 1/8 TEASPOON SALT
• 1/8 TEASPOON CAYENNE PEPPER
• 1-1/2 CUPS OF HALF AND HALF
• 1/2 CUP DRY WHITE WINE
• 1/2 POUND 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 BLENDER CONTAINER 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.