Lobster & Sherry Bisque
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| creamy lobster laced in a light sherry cream with a hint of spice |
Time
prep 1:00
total 1:30
Ingredients
| 4 | T. butter | | 1-1/3 tbsp. | flour | | 2 | T. tomato paste | | 4 cups | chicken stock | | 3 tsp. | diced onion | | 1 tsp. | worchestershire sauce | | 2-1/2 cup | sherry | | 1 tsp. | thyme | | 1/2 tsp. | nutmeg ground | | 2 tsp. | lemon juice | | 1 tsp. | ground black pepper | | 4 cups | heavy cream | | 3 cups | cooked lobster meat |
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Instructions
Melt butter, cook onion slowly. Add meat and cook low heat 5 minutes. I add flour and spices, blend for typically 3-4 minutes. Stir in chicken broth, and 1 cup of Sherry. Simmer for 15 minutes, add ready of cream and heat, but not to a boil. Then before serving typically add remaining sherry and pepper.
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