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Best Lobster Bisque Recipe
|Diced carrot||1⁄2 Cup (8 tbs)|
|Carrots||1⁄2 Cup (8 tbs), diced|
|Uncooked lobster meat||1⁄4 Pound|
|Lobster meat||1⁄4 Pound, uncooked|
|Butter||1⁄2 Cup (8 tbs)|
|Dry sherry||1 Tablespoon|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Chicken broth||1⁄4 Cup (4 tbs)|
|Tomato paste||1⁄2 Tablespoon|
|Minced parsley||1 Tablespoon|
|Parsley||1 Tablespoon, minced|
|Milk||2 Cup (32 tbs), scalded|
|Heavy cream||2 Tablespoon|
Calories 439 Calories from Fat 265
% Daily Value*
Total Fat 30 g46.3%
Saturated Fat 18.4 g92.2%
Trans Fat 0 g
Cholesterol 135.9 mg45.3%
Sodium 406.9 mg17%
Total Carbohydrates 25 g8.5%
Dietary Fiber 2 g7.9%
Sugars 8.5 g
Protein 17 g34.2%
Vitamin A 140% Vitamin C 23.1%
Calcium 19.7% Iron 9.4%
*Based on a 2000 Calorie diet
Step2-Melt half the butter in a pot and saute the carrots and onions for 3 minutes. Add the lobster meat.
Step3-Heat and ignite the sherry and pour it over the mixture.
Step4-Add the wine, chicken broth, tomato paste, bay leaf, parsley and thyme and simmer for 15 minutes.
Step5-Melt the rest of the butter in a saucepan and stir in the flour to make a roux. Cook it for a few minutes and then add the hot milk, beating vigorously with a wire whisk.
Step6-Pour this into the lobster pot and simmer very slowly for 12 minutes.
Step7-Add the cream and correct the seasoning.