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0 votes | 3476 views
Servings: 6

Ingredients

Cost per serving $7.38 view details

Directions

  1. * Female lobsters have coral roe. Reserve for garnish by pounding a couple of Tbsp. of butter into the coral roe. Add in about 1 Tbsp. finely minced parsley and set aside.
  2. ** Make fish stock from lobster shells and fish heads, if available, onion, celery, bay leaf and parsley. Strain.
  3. Boil lobsters; remove intestine and stomach sac. Set aside meat. Crack claws and remove claw meat. Cut lobster meat into bite-size chunks. Make a roux with butter and flour. Add in strained stock and bring to a boil. Stir constantly. Reduce heat and whisk in cream and sherry. Add in lobster meat and serve immediately.
  4. TO SERVE: Divide the coral roe and parsley butter into 6 soup bowls. Slowly fill each bowl with the Lobster Bisque and garnish with a bit of paprika.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 304g
Recipe makes 6 servings
Calories 147  
Calories from Fat 68 46%
Total Fat 7.73g 10%
Saturated Fat 4.09g 16%
Trans Fat 0.0g  
Cholesterol 63mg 21%
Sodium 965mg 40%
Potassium 353mg 10%
Total Carbs 3.75g 1%
Dietary Fiber 0.1g 0%
Sugars 0.23g 0%
Protein 14.68g 23%

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