Lobster bisque

Lobster bisque

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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • all-purpose flour
  • light cream - 4 pt
  • sticks butter - 3 item
  • dry sherry - 2/3 c
  • brandy - 1/3 c
  • garlic powder to taste - 1 item
  • College Inn broth plus 1 c - 1 oz
  • Knorr Newberg sauce mix - 1 pkg
  • lobster meat fresh or frozen - 8 oz

How to make lobster bisque:

Heat chicken broth, diluted with 1 cup water, in saucepan. Keep hot. Lightly saut?© lobster meat in 1/2 stick of butter (1/4 cup). Season with garlic powder to taste. Add brandy. Remove from heat and allow to cool. Process in food processor to chop. In a large pot, melt remaining butter (1 1/4 cups or 2 1/2 sticks); add 1 1/2 cups flour and Newberg sauce mix to make a roux. Cook roux over very low heat 3 to 5 minutes. Slowly add hot chicken broth to roux, mixing thoroughly with whisk after each addition. Mixture will be very thick.

Add lobster meat. Reduce heat to warm. Let sit 10 to 15 minutes or finish later ? ? ?. If you have allowed bisque to sit, warm before proceeding. Stir in 1/3 cup brandy or cognac and 1/3 cup sherry. Heat cream; stir hot cream into bisque 1 cup at a time, whisking constantly. Serve with a chunk of lobster meat and parsley; garnish with crackers. Serves 15 to 20 people.


Recipe categories: Soups & stews, Bisques/cream soups, Lobster.

Rating:
Lobster bisque
3.2
Average rating: 3.2 of 5, total votes: 6
Cook. Time: PT0M
Total Time: PT0M


Cause of complaint:

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