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Lobster Bisque Recipe

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

Contributor:  
Contributor:  
Richard Bailey
Added: Saturday, February 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 to 1-1/4 pound fresh lobster
1/4 pound small to medium shrimp, shelled and deveined
2 cans chicken broth
2 c. heavy cream
1/2 c. white wine
1 small onion, minced
2 tbsp. butter
1 small stalk celery, minced
1 small bay leaf
1 tbsp. sherry
2 tbsp. tomato sauce
1/2 tsp. paprika
2 tbsp. cornstarch
2 tbsp. water

Directions:
Directions:
Steam lobster or cook in chicken broth. Remove and cool. Melt butter in skillet, add celery and onion, saute' until soft. Add celery and onion to chicken broth and process in blender until smooth. Place broth mixture in large saucepan and add remaining ingredients except lobster, cream, cornstarch and water. Simmer until shrimp is pink. Remove lobster from shell and chop into bite-sized pieces. Add to pot with cream. Mix cornstarch and water and add to pot. Heat through but do not boil. Stir until thickened. Sprinkle with paprika. Serve with buttered toast points or sesame crackers.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour

 

 

 

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