SPECIAL LOBSTER BISQUE
This is the recipe passed on to me from my Aunt Doris (who in turn had it passed on to her). Seafood is local favorite on the East End of LI due to its fishing community. Fresh seafood is best.
Provided by Tara Edwards
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Melt the butter in a large pot over medium heat. Stir in the flour, salt, pepper and celery salt until well blended. Gradually stir in the milk so that no lumps form, and then stir in the chicken stock. Cook over low heat, stirring constantly, until the soup begins to thicken. Add the onion and lobster; season with paprika. Cook and stir for 10 more minutes. Stir in the cream, heat through and serve.
Nutrition Facts : Calories 278.8 calories, Carbohydrate 13.7 g, Cholesterol 94.3 mg, Fat 17.3 g, Fiber 0.6 g, Protein 16.7 g, SaturatedFat 10.5 g, Sodium 842.1 mg, Sugar 7.9 g
LOBSTER SOUP
This is one of our favorite recipes from MY favorite cookbook (Italian Immigrant Cooking by Elodia Rigante)
Provided by deb k
Categories Lobster
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, bring the chicken broth and water to a boil.
- Chop up the lobster meat into small pieces and add it to the boiling liquid.
- Cover, turn down the heat and let simmer.
- In a skillet, heat a tbl of the olive oil and add celery, onion and garlic.
- Saute over medium heat, taking care not to brown.
- Add the tomatoes, wine and basil and saute for another 5-10 min.
- Add this to the lobster mixture and continue to simmer the soup for 30 minutes covered, over very low heat.
- In a medium saucepan, melt the butter and mix in the remaining olive oil, then the flour.
- Whisk in the milk gradually, stirring continuously.
- When it begins to thicken (just when it begins, not when it gets real thick) stir this mixture gradually into the simmering soup.
- Be sure the soup does not boil after this point but is stirred and simmered over very low heat.
- Remove half of the soup and blend it in a high-speed blender until smooth.
- Half of the soup should retain flakes of the tender lobster meat and chopped vegetables.
- Mix in the blended soup with the lobster mixture.
- Season with salt& pepper.
- Serve this soup with fresh Italian bread.
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