Creamy and Chunky Lobster Bisque
Of French origin, Bisque has transcended the upper class tables to yours in this deliciously fragrant soup that is perfect any time of year. We think you will find this recipe does not need the addition of sherry but many of you would like to add this Spanish wine to stay truthful to this dish’s roots. In almost all lobster bisque recipes, you will find that the first step is to boil, chop, reduce and strain lobsters and shells. We are offering you the best shortcut you will find anywhere, with our own Bar Harbor® Maine Lobster Juice. Think there is a substitute anywhere? Nope! This is the one and only.
1 (6.5-ounce) can Bar Harbor® Lobster Meat
3 tablespoons butter or margarine
1/4 cup minced onion
1/2 teaspoon minced garlic in oil
1 (8-oz) bottle Bar Harbor® Maine Lobster Juice
1 cup vegetable broth
1 cup light or half-and-half cream
3 tablespoons tomato paste
1/2 teaspoon tabasco sauce
1/4 teaspoon Worcestershire sauce
Black pepper to taste
1/4 cup dry sherry, optional
Drain lobster meat from the can and reserve juice. Mince lobster meat; set aside.
In a medium saucepan, add the butter and melt over medium heat. Add onion and garlic, cooking until onion has softened, about 4 minutes. Add lobster juices, broth, cream, tomato paste, tabasco sauce, Worcestershire sauce and pepper to taste. Whisk well, reduce heat to low and simmer for 10 minutes, stirring frequently.
Remove from heat and fold in the minced lobster and sherry, if using. Serve immediately.
Makes about 3 cups
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