Lobster Bisque

1. 1

   Melt the butter in a small pot, and stir in the onion and celery.

2. 2

   Cook gently for a few minutes, then add the potato, parsley stems, and lobster broth.

3. 3

   Simmer for about 20 minutes, until the potato is tender.

4. 4

   Remove a ladleful of the broth, and spin in a food processor or a blender with the rice until smooth.

5. 5

   Stir this thickener into the soup, salt lightly (remembering that the lobster broth is salty), and add a few turns of the pepper mill.

6. 6

   Remove the parsley stems, stir in any lobster bits along with the heavy cream, and heat through.

7. 7

   Serve in a warm bowl, and sprinkle chopped fresh parsley leaves and/or chives on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.