This scrumptious bisque can be made with or without adding seafood when using clam broth as a seafood base. Follow this recipe or substitute your favorite fish to create your own seafood bisque. Serves 4
1 lb lobster meat
4 Tbsp butter
2 Tbsp flour
2 envelopes St. Ours Clam Broth
2 Tbsp dry sherry
½ tsp paprika
1 cup light cream
dash white pepper
If the seafood is raw, sauté lightly in a little butter over medium lo heat, do not brown, dice, set aside. On medium heat, melt butter, whisk in flour, cook 2 minutes making a roux. Dissolve St. Ours Clam Broth in 1 ¾ cups hot water then gradually whisk into roux, cooking until thickened. Add cream, whisk until thick, reduce heat, simmer 5 minutes. Stir in the seafood, paprika, sherry and white pepper, simmer 5 minutes.
Copyright © 2017 St. Ours & Co. LLC. All rights reserved.