Lobster Bisque
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.
Lobster Bisque
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.
Cooking Instructions
- 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.
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