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

St. Ours Clam or Crab Broth is the perfect quick and easy addition to any seafood dish

Serves 4 | 25 minutes

Ingredients

• 1 lb lobster meat

• 4 Tbsp butter

• 2 Tbsp flour

• 2 envelopes St. Ours Clam Broth or 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