This outstanding lobster bisque recipe is from the 1965
cookbook, A Treasury of Great Recipes, by Mary and Vincent Price. The
original recipe came from the Gage and Tollner Restaurant in Brooklyn, New York.
This
delicious soup is the result of cooking lobster meat in butter and then adding
cream. Rich, delicious, and tasting of pure essence of lobster.
Check out more of Linda's great
Soup, Stew and
Chili Recipes
and
Lobster Recipes.
Lobster Bisque Dewey Recipe
Recipe Type:
Soup,
Seafood,
Lobster,
Cream,
Bisque
Yields: 2 servings
Prep time: 15 min
Cook time: 10 min
Ingredients:
2 tablespoons butter
4 ounces Maine
lobster meat
, cut into chunks*
1 tablespoon all-purpose flour
1/2 cup
heavy cream
1/2 cup
light cream
1/4 teaspoon
salt
Dash cayenne pepper
Paprika
Dash of sherry (optional)
* Check out
How To Buy Frozen Lobster Tails.
Preparation:
In a saucepan, melt butter. Add lobster meat and cook over medium-low heat for 3
minutes, stirring constantly so Lobster won't burn.
Stir in flour. Add heavy cream,
light cream, salt, and cayenne pepper. Cook, stirring constantly, until soup is
slightly thickened and very hot.
Divide into small cups or bowls and sprinkle with
paprika. A dash of sherry may be added over the top.
Makes 2 servings.
