Lobster Bisque Soup

• 1 Tablespoon Old Bay Seasoning
• 2 whole Frozen Lobster Tails (5-6 Ounces Each)
• 1 pint Heavy Cream
• 1/2 cups Whole Milk
• 1 can (16 Oz. Size) Low Sodium Vegetable Stock
• 2 Tablespoons All-purpose Flour
• 1/2 sticks Sweet Cream Butter
• 1/4 teaspoons Parsley
• 1 cup Dry Sherry (optional)
• 1 pinch Black Pepper To Taste

1. Fill a large pot halfway full of water and bring it to a boil. Add Old Bay seasoning and the frozen lobster tails. Cook for 6 minutes on medium high heat. Remove lobster tails to a work surface. Cut open the lobster tails (cut through the outer shell with kitchen scissors) and remove meat.
2. Put lobster meat in a food processor (I would cut the lobster meat into smaller chunks, then add it into the processor) and pulse several times. Add heavy cream and milk into the processor and run for a few minutes incorporating the ingredients to a creamier consistency.
3. In a large Dutch oven or another pot with lid, add lobster and cream mixture, vegetable stock and flour and stir on medium low heat until the flour is dissolved. Add butter and parsley and stir again. Add dry Sherry (optional). Put lid on pot and cook for 35 minutes. Check and stir soup often. At the end of the cooking time, add black pepper to taste.
4. Serve with crackers, croutons or grilled bread. Enjoy!

lobster, heavy cream, milk, vegetable stock, allpurpose, sweet cream butter, ubc, sherry, black pepper

Taken from tastykitchen.com/recipes/soups/lobster-bisque-soup/ (may not work)