Lobster Wild Rice Bisque

    2 tbsp extra light margarine
    1 cup chopped onions
    1 can (4 oz.) sliced mushrooms, drained
    1 tbsp flour
    1/2 tsp salt
    1/2 tsp pepper
    2 tsp crushed rosemary
    4 cups low sodium chicken broth
    1/4 cup cooking sherry
    1 cup skim milk
    1 cup chopped canned tomatoes
    2 cups cooked wild rice
    6 oz imitation lobster, cut in 1" chunks
    1 cup shredded low fat cheddar cheese

Saute onion and mushrooms in margarine. Stir in flour, salt, pepper and rosemary. Cook until bubbly. Gradually add chicken broth, heat until boiling, stirring often. Stir in sherry and milk. Add tomatoes, wild rice and lobster. Heat thoroughly. Fold in cheddar cheese.

10 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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