Lobster Bisque

By mdyess

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

Preparation

Step 1

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.