Lobster Bisque

Name: Lobster Bisque
Ingredients: 1 tablespoon butter; 1 medium-small onion, chopped; 1/2 rib celery, chopped; 1 medium-small new potato, peeled and cut into dice; 2 or 3 fresh parsley stems; 2 cups lobster broth (see headnote); 1/4 cup cooked rice*; Salt and freshly ground pepper; 1/4 cup heavy cream Chopped parsley or chives

9 ingredients

7 steps

Ingredients

1 tablespoon butter
1 medium-small onion, chopped
1/2 rib celery, chopped
1 medium-small new potato, peeled and cut into dice
2 or 3 fresh parsley stems
2 cups lobster broth (see headnote)
1/4 cup cooked rice*
Salt and freshly ground pepper
1/4 cup heavy cream Chopped parsley or chives

Directions

1

Melt the butter in a small pot, and stir in the onion and celery.
2

Cook gently for a few minutes, then add the potato, parsley stems, and lobster broth.
3

Simmer for about 20 minutes, until the potato is tender.
4

Remove a ladleful of the broth, and spin in a food processor or a blender with the rice until smooth.
5

Stir this thickener into the soup, salt lightly (remembering that the lobster broth is salty), and add a few turns of the pepper mill.
6

Remove the parsley stems, stir in any lobster bits along with the heavy cream, and heat through.
7

Serve in a warm bowl, and sprinkle chopped fresh parsley leaves and/or chives on top.