Lobster Bisque

1. 1

   Remove the meat from lobster shell.

2. 2

   Dice body meat.

3. 3

   Chop claw and tail meat fine.

4. 4

   Add broth to body bones and tough ends of claws, cut in pieces; bring slowly to boiling point and cook 20 minutes.

5. 5

   Drain, reserve liquid.

6. 6

   Heat butter, add flour and seasoning, and gradually the liquid.

7. 7

   Scald milk and stir in gradually.

8. 8

   Add lobster meat and cook slowly for 5 minutes,.

9. 9

   add cream and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.