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Lobster Bisque Deluxe Recipe
|Brown stock/Canned consomme / water||2 Cup (32 tbs)|
|Rice||1⁄4 Cup (4 tbs)|
|Butter/Olive oil||2 Tablespoon|
|Carrot||1 , sliced|
|Onion||1 , sliced|
|Lobster/2 small ones||1 1⁄2 Pound|
|Dry white wine/1/2 cup sherry||1 Cup (16 tbs)|
|Chicken stock/Canned chicken broth||2 Cup (32 tbs)|
|Tomato paste||1 Tablespoon|
|Cream croutons/Parsley||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2161 Calories from Fat 729
% Daily Value*
Total Fat 82 g126.9%
Saturated Fat 18.4 g91.9%
Trans Fat 0 g
Cholesterol 725.3 mg
Sodium 7798.4 mg324.9%
Total Carbohydrates 143 g47.5%
Dietary Fiber 5.9 g23.6%
Sugars 28.3 g
Protein 160 g320.4%
Vitamin A 236.9% Vitamin C 37.4%
Calcium 45.9% Iron 32.6%
*Based on a 2000 Calorie diet
Cook rice until very soft.
Do not drain.
In another pan put butter or olive oil.
Put in 1 carrot and 1 onion and cook slowly 5 minutes; add bay leaf and thyme.
Add lobster; cover and cook until lobster shells are red.
Add salt, pepper and wine.
Cook slowly 15 minutes; add 2 cups of chicken stock.
Remove the lobster; strain the broth.
Take lobster out of shells and set aside.
Scrape the shells and break them up to get out all the meat.
Put shells and strained broth into a pan; cover and simmer 1 hour, or 10 minutes in a pressure pan.
Strain and add to the rice.
Add the lobster meat, cut small, and 2 cups chicken broth.
Put in a small pan 1 tbs butter or olive oil, 1 tbs tomato paste, lobster liver (if any); stir over low heat until smooth.
Add slowly to the soup.
Heat just before serving and add 1 cup cream.
Sprinkle with croutons or chopped parsley.