Sometimes when you hear “Lobster Bisque” you imagine a blue-haired matron, nose in the air, thick New England accent, ordering the cook to prepare a tureen full. Not me. I lived in Massachusetts with my aunt Mary and Grandmother Marie one fateful summer and served as a tour guide down in battleship cove. Lobster Bisque, for me, brings back a vivid memory of that summer and my first encounter with live lobsters as Mary plopped one down on the counter and let it walk around a bit. I squealed like a baby!
- 1 cup chicken broth
- 2 shallots, minced
- 1/4 cup carrot, minced
- 2 tablespoons butter
- 2 tablespoons Carbquik (or all purpose flour)
- 1 1/2 cup cream
- 1 1/2 cup water
- 1/2 teaspoon salt
- 1 pound cooked and shredded lobster meat
- 1 tablespoon Worcestershire Sauce
- 1 pinch ground cayenne pepper
- 1 green onion, minced (for garnish)
- In a small frying pan place 1/4 cup chicken broth and the shallots. Cook over a low heat for 5 to 7 minutes.
- In a medium size pot over medium heat, melt the butter. Slowly whisk in the Carbquik. Whisk until a creamy mixture is created.
- Gradually pour in broth, whisking constantly. Whisk in the cream and water combination, salt, carrot, lobster meat, Worcestershire sauce, and cayenne pepper. Heat until soup is almost boiling.
- Garnish your soup with the minced green onion.