Lobster bisque is a smooth, elegant soup that for many, is a traditional New Year’s Eve treat.
2 Tbsp (25 mL) butter
1 small onion, chopped
2 Tbsp (25 mL) celery, chopped
2 Tbsp (25 mL) all-purpose flour
1 1/2 cups (375 mL) whole milk or light cream
1 cup (250 mL) chicken stock
1/4 cup (50 mL) dry white wine
8 oz (240 g) cooked lobster meat, minced
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) white pepper
1/4 tsp (1 mL) paprika
In a medium-sized soup pot over medium heat, melt butter, add onion and celery and sauté for five minutes or until onions are transparent. Sprinkle with flour and cook an additional three minutes stirring constantly. Slowly add milk or cream, chicken stock and wine, whisking constantly until smooth and begins to thicken. Add minced lobster meat and any juices, salt, pepper and paprika, and simmer for 15 minutes over low heat, stirring occasionally. Remove from heat and puree in a blender. Serve hot with minced chives.
Note: If using frozen or canned lobster, thaw and include the juices. If using fresh, cooked lobster, reserve the lobster liquor when shelling the lobster and add to the bisque.
Makes four servings.
Source: Taste of Nova Scotia