Spiny Lobster Bisque

A delicious way to enjoy the Caribbean Spiny lobster. You can substitute crayfish or shrimp for lobster.

1/2 lb. fresh lobster
4 tbsp. butter
1/4 c. minced green onions
1 clove garlic, minced
1/4 c. all-purpose flour
2 c. milk
3 c. cream
1/2 c. tomato puree
2 tbsp. dry cooking sherry
1 tsp. salt
1 tbsp. minced fresh dill
1/4 tsp. pepper
hot pepper sauce to taste

Boil or steam lobster. Cool, roughly cut into bit size pieces and set aside. In large saucepan, melt butter. Stir in green onions and garlic and saute until onions are transparent. Blend in flour. Cook, stirring constantly to blend flour and butter. Slowly add milk and cream, stirring until thickened. Add lobster, tomato puree, sherry, salt, dill weed and pepper. Simmer covered for 15 minutes.

Hot pepper sauce is a standard in Caribbean cooking. If spicy foods are a problem then leave it out, but just a little in the soup will not make it hot, just give it an extra flavor that actually improves the soup.

Read about the spiny lobster.

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