Lobster Bisque

Name: Lobster Bisque
Cuisine: American
Ingredients: 8 tablespoons butter, divided; 1 cup diced yellow onion; 1/2 cup diced celery; 1/2 cup diced carrots; 1/4 cup tomato paste; 4 cups chicken stock; 1/2 teaspoon garlic powder; 1/2 teaspoon dried savory; 1 teaspoon dried tarragon; 1 cup cream sherry; 3/4 lb cooked and peeled lobster tails; 2 cups Heavy whipping cream; 4 tablespoons flour; 1/2 teaspoon pepper

Grill-Master @grill_master

You can use Lobster or substitute with Crab. The cream sherry makes all the difference. This is better than any I have had in a restaurant.

Grill-Master @grill_master

You can use Lobster or substitute with Crab. The cream sherry makes all the difference. This is better than any I have had in a restaurant.

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Ingredients

8 tablespoonsbutter, divided
1 cupdiced yellow onion
1/2 cupdiced celery
1/2 cupdiced carrots
1/4 cuptomato paste
4 cupschicken stock
1/2 teaspoongarlic powder
1/2 teaspoondried savory
1 teaspoondried tarragon
1 cupcream sherry
3/4 lbcooked and peeled lobster tails
2 cupsHeavy whipping cream
4 tablespoonsflour
1/2 teaspoonpepper

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Steps

1

Melt 4 tablespoons butter in a large pot and saute onion, carrots, and celery for 8-10 minutes or until soft.
2

Remove half of the veggies from the pan and set aside. Add tomato paste to the pot and roast for 1 minute, then add stock, garlic, savory, tarragon, and sherry. Bring to a boil, add ¼ pound of Lobster and blend using an immersion blender. Add cream and return to a boil.
3

In the meantime, make a roux by melting the remaining butter in a nonstick pan and then adding the flour and stirring until mixed and flour begins to brown, about 3 minutes. Stir the roux into the soup.
4

Once the soup has thickened, add back the reserved veggies and remaining Lobster. Let the lobster warm in the soup for a few minutes, then serve with parmesan.