Lobster Bisque Soup
| 1 Cup | Chicken Broth |
| 2 slices | Onion (chopped) |
| 2 Tbsp | Butter |
| 2 Tbsp | All-purpose flour |
| 1 Cup | Milk |
| 1 Cup | Half and Half |
| 1/2 Tsp | Salt |
| 1/4 Tsp | Old Bay Seasoning |
| 1/2 Tsp | Cayenne Pepper |
| 1/2 Tsp | Pepper |
| 1 Tbsp | Worchestershire Sauce |
| 3 Tbsp | Tomato paste |
| 1/2 Tsp | Garlic powder |
| 1/2 Tsp | Parsley flakes |
| 1 lb | Cooked lobster (cut into small pieces) |
| In a small frying pan, place chopped onion and 1/4 cup Chicken Broth. Simmer for 5 - 7 minutes over low heat. | |
| In a medium size pot, melt butter. Slowly whisk in flour until a creamy mixture is created. | |
| Gradually pour in remaining Chicken Broth, Milk, Half and Half, Salt, Old Bay Seasoning, Cayenne Pepper, Pepper, Tomato Paste, Garlic Powder and Parsley Flakes. | |
| Heat until soup is almost boiling - do not allow to boil as the milk will curdle when boiled. | |
| Add lobster and continue cooking on low heat for 20 - 30 minutes until soup is smooth and hot. | |
| Makes approximately 3 1/2 cups of soup. Double recipe
for extra soup. You can vary the proportions of ingredients based on taste and preference. |
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