Lobster Bisque

Lobster Bisque
Lobster Bisque

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    112 cups chicken broth

  • 1

    medium onion, diced

  • 2

    stalks celery, diced

  • 1

    carrot, diced

  • 1

    Tbsp. tomato paste

  • 1

    sprig fresh thyme

  • 1

    bay leaf

  • 6

    peppercorns

  • 1/3

    cup butler

  • 113

    cup flour

  • 112

    tsp. sea sal]

  • 114

    tsp. white pepper

  • 2

    112 cups half & half

  • 114

    tsp. nutmeg

  • 2

    cups diced cook lobster meat

  • 2

    Tbsp. fresh parsley, minced

  • 112

    tsp paprika

  • 4

    tsp, dry sherry

Directions

Directions Step: 1 In a large saucepan, bring the chicken broth, onion, celery, carrot, tomato paste, thyme, bay leaf, and peppercorns to a boil, then reduce the heat and simmer, uncovered, for 30 minutes. Strain the broth mixture, discard the solids, and return the liquid to the pot. Meanwhile, in a seperate saucepan, melt the butter over medium heat. Whisk in the flour, salt, and pepper to form a roux. Gradually whisk in the half & half and nutmeg and continue to cook for 1 to 2 minutes, stirring constantly, until the mixture has thickened. Watch carefully as this mixture will scorch easily. Add the cream mixture to the pot with the liquid, along with the diced lobster and heat gently for several minutes. Do not boil. Adjust the seasonings, as needed, then ladle the soup into 4 bowls and serve each garnished with the parsley, paprika, and 1 tsp. sherry.

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