LEE'S LOBSTER BISQUE
Yum, yum, yum! Back off on the Tabasco a bit if you don't like your heat at full-throttle, but we simply loved this recipe as-is. Lobster and shrimp both work great!
Provided by Lee Paige
Categories Other Soups
Time 2h
Number Of Ingredients 14
Steps:
- 1. Dice all veggies and sauté with 1/2 stick of butter in a good sized deep pot.
- 2. When your veggies are translucent and tender add an additional 1/4 to 1/2 stick of butter melt, stir together blend well.
- 3. Then slowly add flour while constantly mixing. Roux will have a slightly pastey consistency not too thick!
- 4. Add cream once blended well. Simmer for about 30 mins stir frequently.
- 5. Strain veggies if u don't want to have them in the bisque. Then Add chicken bouillon, tabasco, sherry, brown sugar, and wochestershire sauce.
- 6. Simmer for about 15 mins on low watching and stirring. Add lobster last simmer about 15 to 20 mins and taste.
- 7. You may have to adjust salt, tabasco, or sherry. You will have rubbery seafood if you over cook.
- 8. Best served with warm crusty bread!
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