Ingredients for Lobster Bisque Ii
- Green Pea Soup
- Condensed Cream Of Tomato Soup
- Milk
- Light Cream
- Salt
- Pepper
- Worcestershire Sauce
- Lobster Meat
- Sherry Wine
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How to Make Lobster Bisque Ii
- Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add 1/2 cup finely chopped shallots and cook until softened, about 3 minutes.
- Stir in 1/4 cup all-purpose flour and cook for 1 minute, creating a roux.
- Gradually whisk in 4 cups of hot lobster stock, ensuring no lumps form. Add 1 cup heavy cream and 1/2 teaspoon salt. Bring to a simmer.
- Add 1 1/2 pounds cooked lobster meat, cut into bite-sized pieces, and 1/4 cup dry sherry. Gently simmer for 5 minutes, allowing the flavors to meld.
- Remove from heat and carefully blend the soup using an immersion blender until smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth. Return to saucepan.
- Stir in 2 tablespoons chopped fresh chives before serving. Garnish with extra chives and a drizzle of cream if desired.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
0g
Fat
48g
Carbs
8g
