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Lobster Bisque Recipe

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This recipe for Lobster Bisque, by , is from "The Good Book According to Marz" (Marilynn), one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Alan Trimble


⅔ C butter, divided
2 lobsters, 1 # each
2 carrots, diced
2 C onions, diced
3 sprigs parsley
1 bay leaf
⅛ t thyme
4 T brandy
C white wine
30 oz chicken broth
C tomato paste
⅔ C flour
2 C whipping cream
1 quart milk
2 t salt
t pepper

Cook the lobster, remove from the shell, dice the meat and set aside.
In a large non-aluminum sauce pan, melt 2 T of butter, add the shells, vegetables, herbs, 2 T brandy, wine, and cook for one minute.
Add the broth and tomato paste and bring to a boil.
Lower the heat and simmer for 10 minutes.
In another sauce pan add the remaining butter and flour.
Cook 1 minute stirring constantly.
Add the cream, milk, salt, and pepper.
Bring to a boil while stirring.
Mix with the broth mixture.
Simmer about 30 minutes.
Strain everything.
Add the lobster meat and 2 T brandy.
Return to heat for about 5 minutes.
Can be frozen.

If the soup is too thin, add some heavy cream; if it's too think, add some broth.

Number Of Servings:
Number Of Servings:
About 3 quarts




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