Lobster Bisque II

This is a very mild and yet savory bisque, it is very good served on a cold winter night!!

Step: 1

Reserve 2 tablespoons sliced scallion tops for garnish. Cook and stir remaining scallions in the vegetable oil in a medium sized saucepan over medium heat for 1 minute.

Step: 2

Stir in flour until smooth. Gradually stir in milk; cook, stirring until mixture thickens and boils. Cook and stir for 1 minute more.

Step: 3

Add lobster, half and half, sherry, white pepper and salt. Cook and stir until heated through. To serve, ladle soup into bowls. Garnish with reserved scallion tops.

Per Serving: 307 calories; protein 14.2g; carbohydrates 17.9g; fat 19.4g; cholesterol 67mg; sodium 304.1mg.

The name of “stew” can refer to both a food and a cooking method. Stewing makes slowly cooking piece of meat, raw fruit or beans in a tastefull liquid . It’s same as to braising, but it makes have a few notable differences. The meat is chopped into few of pieces instead of being processing menu whole , and the water based material all of it covers the contents in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that comfortable you up on a freezing , winter day. It’s true ; a bowl of classic beef stew can make warming featured food , but stew’s cozy factor more than a way beyond preserving you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.