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Lobster Bisque Recipe

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This recipe for Lobster Bisque, by , is from Family Favorites from the Albis and Caruso Homes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Helen Pollio
Added: Monday, October 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 large onion
1 stick butter
4 - 5 tbsps. flour
4 cups chicken broth
3 cups milk
1/2 cup chopped fresh parsley
4 tbsps. tomato paste
3 cups heavy cream
1 cup sherry
2 cans frozen lobster meat, broken into chunks
8-10 lobster tails, meat removed and cut into chunks
1 1/2 tsps. curry powder
4-6 bay leaves
salt and freshly ground pepper, to taste

Directions:
Directions:
Melt butter in large stock pot. Add minced onion and cook until soft, 2 - 3 minutes. Add flour and whisk until smooth. Slowly pour in chicken broth and milk. Blend in tomato paste. Add salt, pepper, curry powder and bay leaves, simmer on low for about 15 minutes. Stir in lobster meat, cream and sherry. Heat on low heat until thoroughly heated. Do not bring to a boil or milk and cream will curdle. I usually taste the soup at this point and adjust the seasonings if needed.

The bisque tastes better the next day. Reheat very slowly, stirring often. This bisque is not supposed to be as thick in consistency as that served in restaurants. If desired, you can add some Wondra a little at a time until desired consistency.

Number Of Servings:
Number Of Servings:
12-15
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Traditional first course of our family's Christmas Eve dinner. I sometimes have to make a double batch depending on how many of us will be there. Definitely not low-fat!!

 

 

 

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