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Lobster Bisque Soup
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bisque of lobster is similar to a stew, but is thickened with flour.

A Feast of Soups, Jacqueline Heriteau


  • 2 pounds cooked lobster meat (2-1/2 lbs (1.1 kg). uncooked)
  • 2 cups (475 ml) cold water
  • 3 cups (700 ml) milk
  • 1 cup (225 ml) heavy cream
  • 6 tbsp (90 ml) butter
  • 4 tbsp (60 ml) all-purpose flour
  • 1 tsp (5 ml) salt
  • paprika
  • In a saucepan over medium low heat, combine lobster and water.
  • Cover, bring to a simmer, and cook 30 minutes.
  • Puree in a blender or a food processor, 2 cups (475 ml) at a time.
  • Return to kettle, stir in milk and cream, and scald.
  • In a saucepan over low heat, melt the butter and stir in the flour.
  • Beating constantly, add the broth and cook, stirring, until bubbly.
  • Add salt and paprika to taste.
  • Ladle into soup bowls.

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