Monday, November 7, 2011

Lobster Bisque

I may be one of the only people in the world who isn't all in love with lobster.  I've had it every which way you can imagine, including raw, and I'm just not the biggest fan.  This soup, however, is awesome.

This lobster bisque could be the easiest soup I've ever made.  Since you buy the lobster already cooked from the grocery store, you are literally just making a quick cream based soup and heating it for a few minutes.  With this recipe you can have a homemade seafood soup in about 30 minutes.  Hard to beat that.  The Old Bay and cayenne pepper give it a bit of kick and a lot of flavor for a soup with only ten ingredients...or any soup for that matter.  Try this for a delicious and heart-warming lunch or dinner one of these chilly fall days.

Lobster Bisque, adapted from Wilma Scott
1 cup vegetable stock (or chicken stock)
1 medium onion, diced
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon salt
1 tablespoon Worcestershire sauce
2 tablespoons tomato paste
1/2 teaspoon Old Bay seasoning
1/4 teaspoon cayenne pepper
1 pound lobster tail, cooked and roughly chopped

Put both the onion and the stock in a small pan and bring to a boil, lower the heat and allow it to simmer for about 5 minutes.  Meanwhile, in a medium size pot, melt the butter and whisk in the flour.  Cook the flour about 3 minutes whisking constantly.  Now slowly pour in the stock and onions while continuing to whisk.  Whisk in the milk and then the spices and tomato paste.  Stop to taste the soup now and adjust the seasoning to your liking.  Stir in the lobster then allow the soup to simmer for about 15 minutes or so.  Be careful not to let it burn.  Serve and enjoy!

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