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Paula Deen's Shrimp or Lobster Bisque

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“This recipe comes from Paula Deen's Kitchen Classics book.”
READY IN:
45mins
SERVES:
4-5
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Finely chop the shrimp or lobster meat and marinate 30 minutes in 2 T. of sherry and the thyme.
  2. Saute onions in butter until soft.
  3. Add shrimp or lobster meat and cook over a low heat for 3 to 5 minutes.
  4. In a separate bowl, combine tomato soup and milk and blend mushroom soup with cream. Combine the two soup mixtures with the shrimp-lobster sautee.
  5. Simmer over low heat for 3-5 minutes.
  6. Add more sherry to taste.
  7. Cool, then mix in blender until thick and smooth.
  8. To serve, reheat in a double boiler.
  9. Add more sherry to taste and garnish with chopped parsley.
  10. NOTE: I boiled 2 lobster tails in salted water for approximately 5 minutes. Then, I let them cool and removed the meat.

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