Connie posted 02-16-99
Lobster Bisque
6 Tbsp. butter or margarine
6 Tbsp. flour
1 tsp. salt
1/4 tsp. ground black pepper
1/2 tsp. celery salt
4 1/2 cups milk
1 1/2 cups chicken stock
3 Tbsp. instant minced onion
3 cups diced cooked lobster
1 Tbsp. paprika
1/2 cup light cream
Melt butter or margarine. Stir in flour, salt, ground
black pepper and celery salt.
When well blended, slowly add milk and chicken stock. Cook over low heat, stirring constantly, until mixture begins to thicken. Add instant minced onion.
Add lobster and paprika; heat 10 minutes. Add the 1/2 cup light cream. Reheat and serve.
Yield: 2 quarts.
Lobster Bisque
1 (6 1/2 oz.) can lobster meat or fresh lobster
1 (10 3/4 oz) can condensed cream of asparagus soup
1 (10 3/4 oz) can cream of mushroom soup
1 cup light cream
dash of cayenne pepper
2 Tbsp. sherry
3 Tbsp. chives
Parmesan cheese croutons
Blend together soups, cream, lobster and cayenne and
bring to a simmering point.
When mixture is hot, stir in sherry.
Serve with a sprinkling of chives and Parmesan cheese croutons.