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Lobster Bisque


LOBSTER BISQUE
Del Frisco’s Copycat Recipe

Serves 8

3/4 cup half and half
2 1/2 quarts heavy whipping cream
1/4 cup lobster base
2 1/2 teaspoons white pepper
3 tablespoons chopped garlic
1 cup sherry
1 pound “sea legs” or imitation crab or lobster
cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons water)

Combine all ingredients, except slurry, into a double boiler stock pot. Bring to a boil, and reduce immediately to low heat. Add about half the slurry, and continue to cook for 5 minutes, stirring continuously. Add more slurry if needed to bring soup to desired consistency.

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