Lobster Wild Rice Bisque Recipe
Ingredients
| 2 tablespoons extra light margarine | ||
| Onion | 1 Cup (16 tbs), chopped | |
| Sliced mushrooms | 1 Can (10oz), drained | |
| All purpose flour | 1 Tablespoon | |
| Rosemary leaves | 2 Teaspoon, crushed | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Low sodium chicken broth | 4 Cup (16 tbs) | |
| Skim milk | 1 Cup (16 tbs) | |
| Cooking sherry | 1/4 Cup (16 tbs) | |
| 2 cups cooked wild rice | ||
| Chopped tomatoes | 1 Cup (16 tbs), canned | |
| 6 ounces imitation lobster, cut into 1 inch chunks | ||
| 1 cup shredded low fat Cheddar cheese | ||
Directions
Heat margarine in large saucepan until melted and bubbly.
Add onion and mushrooms; cook and stir until onion is softened.
Stir in flour, rosemary, salt and pepper.
Cook until bubbly.
Gradually add chicken broth; bring to a boil, stirring often.
Stir in milk and sherry.
Add rice, tomatoes and lobster.
Heat thoroughly.
Fold in Cheddar cheese just
Add onion and mushrooms; cook and stir until onion is softened.
Stir in flour, rosemary, salt and pepper.
Cook until bubbly.
Gradually add chicken broth; bring to a boil, stirring often.
Stir in milk and sherry.
Add rice, tomatoes and lobster.
Heat thoroughly.
Fold in Cheddar cheese just
Chef
