Lobster Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth of shellfish, which can be made from lobster, crab, shrimp, or crawfish.
3 TBSN butter
3 TBSN yellow onion, chopped
2 TBSN celery, chopped
2 TBSN carrot, chopped
15 oz seafood broth
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 1/2 cups heavy cream
1/2 cup dry sherry cooking wine
1/2 pound cooked lump lobster meat
LOOKING FOR OTHER INGREDIENT ALTERNATIVES TO USE IN THIS RECIPE?
Click the icon below to view ingredient alternatives that satisfy the following dietary needs:
Medium mixing bowl, mixing spoon, measuring spoons, aluminum foil, measuring cups, sharp carving knife Prep: 10 minutes prep Cook: 30 minutes Ready: 40 minutes Serves: 6-8
1. Melt the butter in a large saucepan over medium-low heat.
2. Add the onion, celery, and carrot.
3. Cook and stir until tender, about 10 minutes.
4. Stir in the seafood broth, and season with salt and cayenne pepper.
5. Bring to a boil, then simmer for 10 minutes.
6. Pour the mixture into the container of a blender, and add 1/4 cup of the lobster meat.
7. Cover, and process until smooth.
8. Return to the saucepan, and stir in the cream, white wine, and remaining lobster meat.
9. Cook over low heat, stirring frequently until thickened, about 30 minutes.
Calories: 191
Total Fat: 13.1g
Saturated Fat: 8.0g
Cholesterol: 66mg
Sodium: 554mg
Potassium: 263mg
Total Carbohydrates: 4.7g
Dietary Fiber: 0.2g
Protein: 10g
Sugars: 1g
Lobster is low in Saturated Fat. It is also a good source of Vitamin B12, Pantothenic Acid and Phosphorus, and a very good source of Protein, Zinc, Copper and Selenium, magnesium, vitamin E, and a small amount of omega-3 fatty acids. The bad news: Lobster is high in Sodium, and very high in Cholesterol.
White wines, especially those with more mineral and vegetable notes, work better than fruit-oriented wines. Chardonnay with its delicious vanilla notes is an excellent choice
More varieties coming soon!
