Lobster Bisque

This scrumptious bisque can be made with or without adding seafood when using St. Ours Clam or Crab Broth as a fish stock, bouillon or seafood base. Follow this recipe or substitute your favorite fish to create your own seafood bisque

Serves 4 | 25 minutes

Ingredients

• 1 lb lobster meat

• 4 Tbsp butter

• 2 Tbsp flour

• 2 envelopes St. Ours Clam Broth or St. Ours Crab Broth

• 2 Tbsp dry sherry

• ½ tsp paprika

• 1 cup light cream

• A dash of white pepper

Directions

1. If the seafood is raw, sauté lightly in a little butter over medium-low heat, do not brown. Dice and set aside

2. On medium heat, melt butter, whisk in flour and cook for 2 minutes, making a roux

3. Dissolve St. Ours Clam or Crab Broth in 1 ¾ cups hot water then gradually whisk into roux, cooking until thickened

4. Add cream, whisk until thick, then reduce heat and simmer for 5 minutes

5. Stir in seafood, paprika, sherry, and white pepper, simmer for 5 minutes