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Lobster Bisque

Jane Skiffington
Teddy Skiffington

  • 3 Tbsp butter, melted
  • 3 Tbsp flour
  • ¼ tsp celery salt
  • 2 cups milk

  • 1 cup chicken stock

  • 2 tsp instant onion flakes

  • 10 oz cooked lobster
  • 1 tsp paprika
  • ¼ cup 10% cream
  • 1 Tbsp sherry

Combine butter, flour, pepper and celery salt. Gradually add milk and chicken stock and cook over medium heat, stirring constantly, until smooth and thickened. Add onion flakes, lobster and paprika. Heat gently for 10 minutes, stirring occasionally. Add cream and sherry and reheat to serving temperature. Makes 4 servings.