Lobster Bisque

This is the time of year for soup...so good when it is cold outside. This recipe is much easier than it sounds, and well worth the time to make...rich, creamy, satisfying, and beyond delicious!

Ingredients

1/2 lb lobster meat, cut into small chunks
2 Tbsp minced shallots
2 Tbsp chopped green onions
3 garlic cloves, crushed
1/4 cup white wine
2 tsp Worcestershire sauce
2 tsp Tabasco sauce
1 teaspoon dried thyme
6 Tbsp dry sherry
1 teaspoon paprika
1 cup lobster stock (recipe below)

2 Tbsp blonde mirepoix (optional) See note below.
4 ounces tomato paste
2 bay leaves
2 cups heavy whipping cream
4 Tbsp butter

Directions

1. In a sauté pan heat a little oil over med-low heat add blonde mirepoix (if you are using it) and allow to cook/sweat for 5 minutes. Then turn your pan up to med-high heat and sauté shallots, onions, and garlic for one minute.
2. Deglaze the pan with the white wine.
3. Add the Worcestershire, Tabasco, and thyme and sauté for another minute.
4. Deglaze the pan with the sherry.
5. Add the paprika and lobster stock and combine well.
6. Stir in tomato paste and add the bay leaves and simmer for 10 minutes.
7. Whisk in heavy cream and the butter and bring to a boil. If your texture is still a bit grainy, use an immersion blender or stand blender to smooth your soup.
8. Add the lobster and simmer until cooked through.
9. Top with a dollop of sour cream and some diced green onion and serve with crusty garlic bread.

Lobster Stock

Use your lobster tail carcasses; add ½ tsp. Old Bay®, 1 bay leaf, and 2 c. water. Turn on high and allow to boil, then reduce and simmer until reduced by half. Strain before using.

Mirepoix

Discussion and recipe can be found here:

http://deardarlingsrecipes.blogspot.com/p/kitchen-tips-and-tricks.html