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Lobster Bisque*

* 1 (10.75-oz) can cream of mushroom soup
* 1 (10.75-oz) can cream of asparagus soup
* 2 cups milk
* 1 cup whipping cream
* 1 tsp salt
* 8 oz pre-cooked lobster tail meat, sliced or diced
* 1/3 cup dry white wine
* 1/4 teaspoon dill weed

In a heavy kettle over medium heat, combine mushroom soup, asparagus soup, milk, cream and salt. Cook and stir until mixed, about 5 minutes. Add lobster. Bring almost to a boil; remove immediately. Add white wine and stir gently. Garnish with dill.

Serves 6.

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Header photo by
Gillian Gunson