This version is simple but delicious, the soup you make to show off the freshest lobster. A few scallions, half and half, and dry sherry make the base for this lovely bisque.
INGREDIENTS (for 4 servings):
- 3 green onions, chopped
- 2 tablespoons vegetable oil
- 1/4 cup all-purpose flour
- 1 1/2 cups milk
- 1 cup cooked and cubed lobster meat
- 1 1/2 cups half-and-half cream
- 1/4 cup dry sherry
- 1 pinch ground white pepper
- salt to taste
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.
Stir in flour until smooth. Gradually stir in milk; cook, stirring until mixture thickens and boils. Cook and stir for 1 minute more.
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.