Recipe #81 - Lobster Bisque

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After my father had a lobster bisque as an appetizer at Flight on Main Street, he suggested (several times) that I try and make a bisque of my own. So here is my attempt!

In a saute pan heat a little oil over medium-high heat and saute shallots, onions, and garlic for one minutes. Then deglaze the pan with the white wine. 

Add Worcestershire, tabasco, and thyme and saute for another minute. Then deglaze the pan with the sherry.

Add paprika, hot water and lobster base and combine well. Stir in tomato paste and add the bay leaves. Simmer for 10 minutes.

Whisk in heavy cream and the butter and bring to a boil. Add the lobster and simmer until cooked through.

Serve with crusty garlic bread. 

This actually turned out really well. It had a little more spice than any one I've tasted before (but not in a bad way, just different). I would definitely make this again. 

Rating: 9

Time: 1 hour 10 minutes

Serves: 6 

Ingredients: 

1 1/2 pounds lobster meat, cut into small chunks

6 tablespoons minced shallots

6 tablespoons chopped green onions

9 garlic cloves, crushed

3/4 cups white wine

6 teaspoons Worcestershire sauce

6 teaspoons Tabasco sauce

3 teaspoons dried thyme

1 1/8 tablespoons dry sherry

3 teaspoons paprika

3 cups hot water

3 teaspoons lobster base (I used seafood stock.)

12 ounces tomato paste

6 bay leaves

6 cups heavy whipping cream

12 tablespoons butter