Lobster Bisque
1
1⁄2
pounds
Lobster
1⁄2
cup
Onions
1⁄4
cup
Butter, Unsalted
1
1⁄2
cups
Fish Broth
2
cloves
Garlic
1
Tbsp
Worcestershire Sauce
3
dashes
Hot Sauce
3⁄4
tsp
dried
Thyme
1
Bay Leaf
1
1⁄2
cups
Light Cream
4
ounces
Sherry
1⁄3
cup
Tomato Paste
Servings:
4
Cooking Time:
40
- Remove meat from freezer to thaw
- Melt 2 tablespoons butter in large saucepan. Add 1/4 cup onion and cook over medium heat until fragrant and lightly browned. Add seafood stock and simmer 10 minutes. Strain and set aside.
- Melt remaining butter over medium heat. Add rest onion and garlic and cook until softened. Add white wine and cook until almost evaporated. Add Worcestershire and hot sauce and cook until almost evaporated.
- Stir in broth, sherry, thyme, bay leaf, and tomato paste. Simmer 15 minutes or until thickened.
- Add in cream and lobster meat and heat over medium heat until hot. Serve immediately.
Course: Soups
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