Special Lobster Bisque

OK....are you ready for a bowl of complete decadence?  I was amazed at how absolutely delicious this chowder is!  In fact, I had some leftovers one night at about midnight!  Bring it on!

I had happened upon a can of lobster meat on the clearance rack at Publix not long ago.  Had no idea what I was going to do with it, but it was such a good deal, I couldn't pass it up.  And it isn't nearly as fattening as I would have guessed, because this recipe (from www.allrecipes.com) uses milk, with just 2 Tbsp of light cream.  I would definitely stick with whole milk on this, although you could certainly lighten it up even more by using reduced-fat milk.  Regardless, if you find lobster or lobster meat on sale and enjoy yourself a good bowl of "chowda," give this a try.  It is definitely going into my file of "KEEPERS."


SPECIAL LOBSTER BISQUE (2-3 servings)

1 Tbsp and 1 1/2 tsp butter
1 Tbsp and 1 1/2 tsp AP flour
1/4 tsp salt
1/8 tsp ground black pepper
1/8 tsp celery salt
1 cup + 2 Tbsp milk
1/4 cup + 2 Tbsp chicken stock
2 1/4 tsp minced onion
3/4 cup lobster meat, shredded
3/4 tsp paprika
2 Tbsp light cream

Melt the butter in a large pot over medium heat.  Stir in the flour, salt, pepper, and celery salt until well blended.  Gradually stir in the milk so that no lumps form, and then stir in the chicken stock.  Cook over low heat, stirring constantly, until the soup begins to thicken.  Add the onion and lobster; season with paprika.  Cook and stir for 10 more minutes.  Stir in the cream, heat through and serve.