Lobster Bisque Dewey


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The 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

2 tablespoons butter
4 ounces Maine lobster meat*
1 tablespoon 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.

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 bouillon cups and sprinkle with paprika. A dash of sherry may be added.

Makes 2 servings.