Luscious Lobster Bisque

You will need about an 8 quart stockpot for this recipe.

Step: 1

Melt the butter or margarine over medium heat in a large saucepan or stockpot; add the onion, garlic, carrot, bay leaf, and thyme. Cook, stirring occasionally, until the onion softens. Add the lobster shells, and cook until they turn red.

Step: 2

Add the wine and tomatoes. Bring to a gentle boil, and simmer for about 5 minutes. Add the stock and bring to a boil. Reduce the heat to medium, and simmer for 20 minutes.

Step: 3

Remove the bay leaf. Remove the lobster shells; remove the meat from the shell, and set aside.

Step: 4

Place the soup, in batches if necessary, in a blender or food processor; process until smooth. Return the soup to the pot, and bring to a boil. Add the cream and any lobster meat you may have, and heat through. Check for seasoning. Sprinkle with the parsley, and season with salt and pepper. Serve.

Per Serving: 538 calories; protein 34.4g; carbohydrates 10.6g; fat 35g; cholesterol 243.4mg; sodium 677.2mg.

The name of “stew” can process to 2 time a dish and a cooking method. Stewing makes slowly cooking piece of meat, vegetables or beans in a tastefull water based . It’s similar to braising, but it does have a few notable differences. The raw animal vested is chopped into few of pieces instead of being cooked whole , and the water based material completely covers the essential in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that warms you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew can make warming properties , but stew’s comfort factor goes way beyond protecting you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.