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Categories:Viewed: 50 - Published at: 5 years ago
Ingredients
- Stock
- 2 2 skinless chicken thighs or 2 skinless chicken thighs
- 1 onion, quartered
- salt and pepper
- 4 cups water
- Bisque
- 1 lb leftover cooked lobsters or 1 lb canned lobster
- 2 cans evaporated milk
- 1 tablespoon butter
- salt and pepper
Method
- Stock: Cook stock until water is reduced to approximately 2 cups.
- Strain stock and discard shells etc.
- Bisque: Warm stock and add two cans evaporated milk, butter, S& P.
- Gently heat until hot but not boiling.
- Add cooked lobster and warm through gently.
- Serve w/ common crackers or oyster crackers.
