Lobster Bisque from Beauregard Gallery

Tuesday, January 6, 2007


2 pounds boiled and seasoned lobster meat
2 cups chopped green onions
1 cup chopped parsley
1 finely chopped cloves of garlic
1 cup butter
1/2 gallon half and half
4 shrimp bouillion cubes
1  cream cheese 8oz block
1 cup of sherry
Salt and Pepper to taste


  • Sautee green onions, parsley, and garlic in butter until wilted.
  • Add boiled and seasoned lobster meat.
  • Stir in bouillion cubes until melted.
  • Add half and half and cream cheese.
  • When creamy, add sherry.  Stir well.  Salt & Pepper to taste.

Serves 4-6.  Great to make extra and freeze.