Lobster Bisque

20 Min.
25 Min.
cup dry white wine
½ cup dry white wine
teaspoon celery salt
⅛ teaspoon celery salt
teaspoon onion powder
⅛ teaspoon onion powder
teaspoon garlic powder
⅛ teaspoon garlic powder
teaspoon white pepper
⅛ teaspoon white pepper
tablespoons all-purpose flour
1½ tablespoons all-purpose flour
cup water
½ cup water
tablespoons Better Than Bouillon® Lobster Base
1½ tablespoons Better Than Bouillon® Lobster Base
tablespoons tomato paste
3 tablespoons tomato paste
cups half-and-half
2 cups half-and-half
  1. In a large saucepan, add wine. Cook over medium-high heat until wine is reduced by half.
  2. In a small bowl, combine celery salt, onion powder, garlic powder, pepper and flour, set aside.
  3. Add water to reduced wine, lower heat to medium-low.
  4. Whisk in Lobster Base and tomato paste.
  5. Add set aside dry-ingredients and whisk until smooth.
  6. Gradually add half-and-half while continually whisking. Cook until bisque thickens, about 8-10 minutes, stirring occasionally.
Optional: after adding half-and-half, add ½ cup finely chopped, cooked lobster meat. Serve with sliced artisan bread and a fresh garden salad.

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