Sherried Lobster Bisque

seahorse73's Note:

Local Paper on Low Carb Party Menu

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 3 tablespoons butter
• 6 stalks celery , chopped
• 1 yellow onion , chopped
• ¼ teaspoon dried thyme
• ½ teaspoon dried red pepper flakes
• 1 tablespoon lemon, zest of
• 1 1⁄3; cups chicken broth
• 2 tablespoons cornstarch , dissolved in cold water (or no starch)
• 1 1⁄3; cups half-and-half
• 1 lb lobster meat , cooked
• 2 tablespoons dry sherry
• salt and pepper
• 1 tablespoon red sweet bell pepper , slivers

Directions:

1. In a large pan, melt the butter, add the celery, onion, thyme, red pepper flakes and lemon zest.
2. Cook until vegetables are softened, about 20 minutes.
3. Gradually stir in broth and half and half.
4. When warm, stir in cornstarch.
5. Heat on medium until bubbly and thick, about 10 minutes.
6. Add the cooked lobster, sherry, salt and pepper.
7. Garnish with red pepper slivers.

Reviews

[Chef #381395]

I added fire roasted tomatoes to cut the sweetness of the lobster. Also found it needed a bit more lemon.

[Teresa333]

This was a HUGE hit at a party I hosted and extremely easy to make. I changed the serving size to 8, and followed the advise of Amy and used less celery - I used 8 stalks instead of the suggested 12. I did use the suggested 1 tsp of red pepper flakes and that was perfect. To cut the cost, I used imitation lobster meat and it was still incredibly delicious. After I added the meat, I used an emulsion blender to break up the veggies and meat into smaller pieces just to make it less chunky and a bit smoother. Everybody had second helpings!

[Amy73]

The taste of this Lobster Bisque was rich, creamy and delicious!! Restaurant Quality! The only changes I would make are slight and depend on your taste...I would use HALF the amount of Red pepper flakes(a little too HOT for me) and I would use a little less celery, maybe 4 stalks instead of 6. Overall and EXCELLENT recipe!