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Lobster Bisque Recipe

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This recipe for Lobster Bisque, by , is from The Ewart Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

karen ewart
Added: Saturday, December 29, 2007


2 cups Beef Stock
1/4 c rice
3 T butter
1 carrot, sliced
1 onion, chopped
1/4 bay leaf
1/2 tsp dried thyme
1 1/2 lbs lobster, split
1 c dry white wine
4 cups chicken stock or canned broth
1 T tomato paste
1 c cream
Salt & pepper to taste

Put the beef stock and rice in a saucepan, cover and cook
over moderate heat until the rice is done, about 15 minutes.
Set aside. Melt 2 T of the butter in a large pot, add the carrot
and onion, and cook slowly for 5 minutes. Add the bay leaf,
thyme and lobster, cover and cook until the lobster shells are
red, about 10 minutes. Add the wine and chicken stock, and
simmer, partially covered, for another 15 minutes. Remove
the lobster and strain the broth. Add the undrained cooked
rice to the broth. Remove the lobster meat from the shell and
cut it into bite size pieces. Add it to the broth. Melt the
remaining T of butter in a small pan and stir in the tomato
paste. Cook until smooth, then add to the soup. Stir in the
cream, add salt and pepper to taste, heat to serving
temperature, NEVER allowing a boil.

Number Of Servings:
Number Of Servings:
8 cups
Personal Notes:
Personal Notes:
A family favorite & sure to WoW company!




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