Lobster Bisque Recipe by Grill-Master
Cooking Instructions 1 Melt 4 tablespoons butter in a large pot and saute onion, carrots, and celery for 8-10 minutes or until soft. 2 Remove half of the veggies from the pan and set aside. Add tomato paste to the pot and roast for 1 minute, then add stock, garlic, savory, tarragon, and sherry. Bring to a boil, add ¼ pound of Lobster and blend using an immersion blender. Add cream and return to a boil. 3 In the meantime, make a roux by melting the remaining butter in a nonstick pan and then adding the flour and stirring until mixed and flour begins to brown, about 3 minutes. Stir the roux into the soup. 4 Once the soup has thickened, add back the reserved veggies and remaining Lobster. Let the lobster warm in the soup for a few minutes, then serve with parmesan. 1 Melt 4 tablespoons butter in a large pot and saute onion, carrots, and celery for 8-10 minutes or until soft. 1 Melt 4 tablespoons butter in a large pot and saute onion, carrots, and celery for 8-10 minutes or until soft. 2 Remove half of the veggies from the pan and set aside. Add tomato paste to the pot and roast for 1 minute, then add stock, garlic, savory, tarragon, and sherry. Bring to a boil, add ¼ pound of Lobster and blend using an immersion blender. Add cream and return to a boil. 2 Remove half of the veggies from the pan and set aside. Add tomato paste to the pot and roast for 1 minute, then add stock, garlic, savory, tarragon, and sherry. Bring to a boil, add ¼ pound of Lobster and blend using an immersion blender. Add cream and return to a boil. 3 In the meantime, make a roux by melting the remaining butter in a nonstick pan and then adding the flour and stirring until mixed and flour begins to brown, about 3 minutes. Stir the roux into the soup. 3 In the meantime, make a roux by melting the remaining butter in a nonstick pan and then adding the flour and stirring until mixed and flour begins to brown, about 3 minutes. Stir the roux into the soup. 4 Once the soup has thickened, add back the reserved veggies and remaining Lobster. Let the lobster warm in the soup for a few minutes, then serve with parmesan. 4 Once the soup has thickened, add back the reserved veggies and remaining Lobster. Let the lobster warm in the soup for a few minutes, then serve with parmesan. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Spinach and Ricotta Stuffed Shells Hamburger Steaks Homestyle Chicken &Biscuits Pan-fried Tofu in Dashi Potato and Mushroom Napoleon's Spinach and Ricotta Stuffed Shells Hamburger Steaks Homestyle Chicken &Biscuits Pan-fried Tofu in Dashi Potato and Mushroom Napoleon's Hamburger Steaks Sausage, apple and maple traybake Delicious soup Asiago sausage hoagie Homemade sloppy joe Potato and Mushroom Napoleon's #5 Easy Japanese cooked Ginkyo-Tarako-Natto Buttered Roast Beef Oyster Stew Cassoulet Toulousin Hamburger Steaks Sausage, apple and maple traybake Delicious soup Asiago sausage hoagie Homemade sloppy joe Potato and Mushroom Napoleon's #5 Easy Japanese cooked Ginkyo-Tarako-Natto Buttered Roast Beef Oyster Stew Cassoulet Toulousin