Lobster Bisque
Serves: 1 to 4 servings depending on cup or bowl
- ½ lb. cooked lobster meat, cut into small chunks
- 2 Tablespoons minced shallots
- 2 Tablespoons chopped green onions
- 3 garlic cloves, minced
- ¼ cup white wine
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Tabasco sauce
- 1 teaspoon dried thyme
- 6 Tablespoons dry sherry
- 1 teaspoon paprika
- 1 cup hot water
- 1 teaspoon lobster base of chicken bouillon
- 4 ounces tomato paste
- 2 bay leaves
- 2 cups heavy whipping cream
- 4 tablespoons butter
- In a saute' pan heat a little oil over med-high heat and saute' shallots, onions, and garlic for three minutes.
- Deglaze the pan with the white wine.
- Add the Worcestershire, Tabasco, and thyme and saute' for another minute.
- Deglaze the pan with the sherry.
- Add the paprika, hot water, and bouillon base and combine well.
- Stir in tomato paste and add the bay leaves.
- Whisk in heavy cream and the butter and bring to a light boil.
- Add the lobster and simmer until cooked through.
- Serve with crusty garlic bread.
The ingredients can be easily doubled using the ½ lb. of lobster.
Crayfish or shrimp can be substituted for lobster.
Recipe adapted from www.food.com
Recipe by Pray Cook Blog at https://praycookblog.com/lobster-bisque/
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