Lobster Bisque

SUBMITTED BY: Wilma Scott PHOTO BY: Night Owl

"Simple and quick seafood soup!"

PREP TIME	5 Min
COOK TIME	15 Min
READY IN	20 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

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INGREDIENTS

1 cup chicken broth
2 medium slices onion
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon salt
1 pound cooked and cubed lobster meat
1/2 teaspoon Worcestershire sauce
1 pinch ground cayenne pepper

READ REVIEWS (76)

DIRECTIONS

In a small frying pan place 1/4 cup chicken stock and the onion. Cook over a low heat for 5 to 7 minutes.
In a medium size pot over medium heat melt the butter. Slowly whisk in flour. Whisk until a creamy mixture is created.
Gradually pour in stock, whisking constantly. Whisk in milk, salt, onion, lobster meat, Worcestershire sauce and cayenne pepper. Heat until soup is almost boiling. Do not boil the soup as the milk will curdle when boiled.

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REVIEWS

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Reviewed on Oct. 25, 2003 by MICHI IN MIAMI

Okay... this recipe was very good, but there were a few adjustments that I had to make. I went ahead and followed the directions, but instead of using milk, I substituted it with heavy whipping cream. I chopped the onions, instead of slicing them. I also added a few tablespoons of tomato puree, I added some more worestshire sauce and some more chayenne pepper and VIOLA! The recipe was perfected. Oh... I also let it cook on low heat for about 1 hour. The trick to this recipe is to allow it to simmer. Wilma, you had the right idea, but you just needed a little more special additions to your recipe to make it perfect. Thank you for giving me the basics. This has become one of my family's favorite! Michi in Miami

29 users found this review helpful

Reviewed on Oct. 13, 2003 by BARBPL

Similar to other reviewers, I spiced the recipe up a bit. Change the worcestershire to 2 tsp, same with the cayenne pepper. Omitted the salt, added garlic powder and fresh parsley. Letting it simmer for about an hour was important, lets the flavor of the spices come through. I also used 3 tbsp tomato paste to add flavor and help thicken, as well as use 1 cup heavy cream, 1/2 cup half & half and 1/2 cup milk.

16 users found this review helpful

Reviewed on Jun. 1, 2003 by CEGILLY

Very good - made a few adjustments. Used 1 cup skim milk, 1 cup whipping cream instead of 2 cups milk. Added: 1/2 tsp. cayenne pepper (makes it pretty tasty.. 1/4 tsp. pepper 1/4 tsp. parsley 1/4 tsp. garlic powder 1 Tbsp. Worcheshire sauce (additional) To save time, I prepared the lobster meat the day ahead then threw it all together the next day. The soup is so delicious and very meaty. Thanks for such a great recipe!! I've now made this a handful of times and everyone loves it

16 users found this review helpful

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