Quick Lobster Bisque

Adjust the spices to suit your individual likes. You may also substitute cream for part of the half-and-half. Chicken stock will work if you can’t get lobster stock.

Step: 1

Melt butter in a large pot over medium heat. Stir flour, sea salt, celery salt, and black pepper into the butter. Gradually stir half-and-half into the mixture, taking care that no lumps form. Add lobster stock; stir. Reduce heat to low and simmer, stirring constantly, until the soup begins to thicken, about 15 minutes.

Step: 2

Stir lobster, tomato paste, onion, and celery into the soup; season with paprika, thyme, and seafood seasoning. Continue cooking the soup to heat the onion and celery, about 10 minutes. Add cream; stir. Cook until hot, about 5 minutes.

Per Serving: 427 calories; protein 17.4g; carbohydrates 13.1g; fat 34.4g; cholesterol 148mg; sodium 683.1mg.

The name of “stew” can process to 2 time a dish and a cooking method. Stewing makes not fast cooking chunks of meat, raw fruit or beans in a flavorful water based . It’s similar to braising, instead it makes have a few piece of differences. The meat is chopped into few of pieces but of being cooked all of it , and the liquid all of it covers the contents in a stew as different 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 does have warming featured food , but stew’s cozy factor more than a 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 more they come together make the greatest comfort food, no matter the weather.