My Anniversary Lobster Bisque
Rose Mary Mogan
I first used this book in 2006 on my first Wedding Anniversary, & decided to recreate some of the memories from the menu with a few new ones added in.
This simple yet elegant recipe is so great & flavorful, not to mention quick, & easy. I am sure you will love it as much as we did. I used Shrimp to keep the cost down on an already expensive dinner. This was my husbands first time having it & he LOVED IT. GIVE IT A TRY
3green onions, chopped ( i used a full bunch)
2 Tbspbutter or margerine( i used butter)
1/4 call-purpose flour
1 1/2 cmilk, ( i used 2%)
6 ozcubed cooked lobster; crabmeat,drained &flaked, frozen peeled cooked shrimp, or lobster style flavored chunk style fish pieces
1 1/2 chalf- and half or light cream
1/4 cdry sherry or milk (i used pink moscato)
1/4 tspsalt, (i used steak seasoning)
1/8 tspwhite pepper
1 1/2 tspold bay spice seasoning
How to Make My Anniversary Lobster Bisque
- THE ACTUAL COOKING TIME FOR THIS RECIPE IS ABOUT 8 MINUTES. This is the book the original recipe came from. I am posting the ingredients I used and the amounts. Note also that MONK FISH is often referred to as Poor Man's Lobster, and I am sure would be great in this recipe. I used 8 ounces of CPD SHRIMP cut into halves, because I wanted chunks of the seafood.