Lobster Bisque

Jun 24, 2008
  • 1 cup chicken broth
  • 2 medium onion, chopped
  • 1 Tbsp. minced garlic
  • 2 Tbsp. butter, salted
  • 2 tablespoons all-purpose flour
  • 2 cups half and half
  • 3 Tbsp. tomato paste
  • 1/2 teaspoon salt
  • 1 1/2 pound cooked and cubed lobster meat
  • 1 Tbsp. Worcestershire sauce
  • 1 pinch ground cayenne pepper
  1. In a small frying pan place 1/4 cup chicken broth, onion and garlic. Cook over a low heat for about 8 minutes. In a medium size pot over medium heat melt the butter. Slowly whisk in the tomato paste then flour. Whisk until a creamy mixture is created. Gradually pour in stock, whisking constantly. Whisk in half and half, salt, onion, lobster meat, Worcestershire sauce and cayenne pepper
  2. Heat until soup is almost boiling. Do not boil the soup as the milk will curdle when boiled. If desired you may blend half of the completed bisque and then add back into the pot for a heartier consistency


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