4 tablespoons Kings Organic Butter
2 tablespoons finely diced scallions
1 stalk finely diced celery
4 tablespoons gluten-free sweet rice flour
2 cups, plus 2 tablespoons half and half
1 tablespoon tomato paste
2 teaspoons paprika
1 teaspoon Old Bay Seasoning
1/8 teaspoon cayenne
1/2 teaspoon sugar
10-ounces cooked lobster meat
3 tablespoons sherry
Salt and pepper to taste
1. Melt the butter in a heavy saucepan over medium low heat. Add the diced scallions and celery and cook for about 3 minutes until vegetables begin to soften.
2. Stir in sweet rice flour to blend. Continue cooking over medium heat for about 3 minutes, stirring frequently.
3. Slowly pour the half and half into the vegetable mixture and stir until combined. Stir in the tomato paste. Cook the soup over medium low heat for about 5 minutes or until bisque begins to thicken. Add paprika, Old Bay Seasoning, cayenne, sugar and sherry.
4. Coarsely chop the lobster meat and add. Season with salt and pepper to taste. Simmer bisque over low heat for about 5 minutes, until heated through. Do not boil.