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Quick Lobster Bisque

TerryWilson

"Adjust the spices to suit your individual likes. You may also substitute cream for part of the half-and-half. Chicken stock will work if you can't get lobster stock."
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Ingredients

45 m servings 427 cals
Original recipe yields 8 servings

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Directions

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  1. Melt butter in a large pot over medium heat. Stir flour, sea salt, celery salt, and black pepper into the butter. Gradually stir half-and-half into the mixture, taking care that no lumps form. Add lobster stock; stir. Reduce heat to low and simmer, stirring constantly, until the soup begins to thicken, about 15 minutes.
  2. Stir lobster, tomato paste, onion, and celery into the soup; season with paprika, thyme, and seafood seasoning. Continue cooking the soup to heat the onion and celery, about 10 minutes. Add cream; stir. Cook until hot, about 5 minutes.

Nutrition Facts


Per Serving: 427 calories; 34.4 g fat; 13.1 g carbohydrates; 17.4 g protein; 148 mg cholesterol; 683 mg sodium. Full nutrition

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Reviews

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We thought the bisque was delicious. The only change I made was not to add any salt. When I make it again, I would use half the amount of onions and celery and sauté them in the butter before a...

Very tasty and I made a variation that my hubby loves...the Old Bay Seasoning does make a difference...

Easy and delicious! I've made this twice now using Deb C suggestion of sautéing the onions, celery and carrots first. My husband and friend loved it and were fighting over seconds!