Lobster Bisque II Recipe

Recipesfull introduces to you: Seafood Recipes. (Lobster Bisque II Recipe). This is a very mild and yet savory bisque, it is very good served on a cold winter night!!

Brief

Prep 15 mins

Cook: 10 mins

Total: 25 mins

Servings: 4

Yield: 4 servings

Lobster Bisque II Recipe

Ingredients

3 green onions

chopped

2 tablespoons vegetable oil

¼ cup all-purpose flour

1 ½ cups milk

1 cup cooked and cubed lobster meat

1 ½ cups half-and-half cream

¼ cup dry sherry

1 pinch ground white pepper

salt to taste

Calamari

Soup, Stew and Chili

Directions

Step 1

Reserve 2 tablespoons sliced scallion tops for garnish. Cook and stir remaining scallions in the vegetable oil in a medium sized saucepan over medium heat for 1 minute.

Step 2

Stir in flour until smooth. Gradually stir in milk; cook stirring until mixture thickens and boils. Cook and stir for 1 minute more.

Step 3

Add lobster half and half sherry white pepper and salt. Cook and stir until heated through. To serve ladle soup into bowls. Garnish with reserved scallion tops.

Nutritional Information

Lobster Bisque II Recipe

Servings Per Recipe:4

Calories: 307

% Daily Value *

Protein: 14.2g 28%

Carbohydrates: 17.9g 6%

Dietary Fiber: 0.6g 2%

Sugars: 4.8g

Fat: 19.4g 30%

Saturated Fat: 8.6g 43%

Cholesterol: 67mg 22%

Vitamin A Iu: 638IU 13%

Niacin Equivalents: 4.2mg 33%

Vitamin B6: 0.1mg 7%

Vitamin C: 3.2mg 5%

Folate: 32.8mcg 8%

Calcium: 235.3mg 24%

Iron: 0.9mg 5%

Magnesium: 36mg 13%

Potassium: 431.4mg 12%

Sodium: 304.1mg 12%

Thiamin: 0.1mg 14%

Calories From Fat: 174.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.