Spicy Lobster Bisque

Creamy bisque soup with a hint of spice. Works great with crab meat too.

Step: 1

Melt butter in a large pot over medium heat. Add onion; cook and stir until tender, about 10 minutes. Add flour; stir until combined and cooked, 1 to 2 minutes. Pour in milk; cook and stir until thickened, about 5 minutes. Add heavy cream and lobster, stirring constantly, until bisque re-thickens, about 5 minutes.

Step: 2

Stir cooking sherry, paprika, and Cajun seasoning into bisque. Cook until flavors combine, 2 to 4 minutes. Season with salt and black pepper.

Per Serving: 501 calories; protein 13.3g; carbohydrates 14.5g; fat 44g; cholesterol 178.6mg; sodium 358.8mg.

The name of “stew” can process to both a dish and a make dishes method. Stewing makes not fast cooking chunks of meat, raw fruit or beans in a tastefull liquid . It’s similar to braising, instead it does have a few piece of differences. The raw animal vested is chopped into smaller pieces instead of being cooked all of it , and the water based material completely covers the essential 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 perception for making a rib-sticking eating process that warms you up on a cold , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s comfort factor goes way beyond preserving you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.