|
|
|
|
| Category |
|
Salads - Soups - Sidedishes
|
| Sub
Category |
|
None
|
| Servings |
|
8
|
| Preptime |
|
35 minutes
|
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
| |
6 tablespoons butter
|
| |
6 tablespoons all-purpose flour
|
| |
1 teaspoon salt
|
| |
1/4 teaspoon ground black pepper
|
| |
1/2 teaspoon celery salt
|
| |
4 1/2 cups milk
|
| |
1 1/2 cups chicken stock
|
| |
3 tablespoons minced onion
|
| |
3 cups cooked lobster meat, shredded
|
|
|
| |
1 tablespoon paprika
|
| |
1/2 cup light cream
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
|
Melt butter in large pot over medium heat. Stir in flour, salt, pepper and celery salt until well blended.
|
|
|
|
Gradually stir in the milk and then stir in the chicken stock. Cook over low-heat, stirring constantly until soup begins to thicken.
|
|
|
|
Add the onion and lobster; season with paprika. Cook and stir for 10 more minutes. Stir in the cream, heat through and serve.
|
|
|
|
|
|
Originally Submitted
6/25/2010
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Lobster Bisque recipe to your own private DesktopCookbook.
|
