Recipe by imatrad
I was in a jam to find a recipe for lobster bisque to take to our gourmet club's French dinner, and after studying, scrutinizing, and adapting the best of several different recipes for it, came up with this one.My gourmet club has some pretty accomplished cooks, and they all raved about it. I'm sure you'll enjoy it too!Sounds like a lot of directions, but comes together in less than 1 1/2 hrs!
- 1 lb butter
- 5 stalks celery, chopped
- 2 large shallots, finely chopped
- 1 large yellow onion, chopped
- 4 tablespoons tomato paste
- 5 -6 bay leaves
- 1 tablespoon paprika
- 2 cups flour
- 4 1⁄2 ounces lobster base
- 2 1⁄2 quarts hot water
- 1 quart heavy cream
- 1 tablespoon white pepper
- 1 cup dry sherry
- 2 frozen lobster tails, thawed
- 1⁄2 cup butter
- 1⁄4 cup olive oil
- 1 teaspoon granulated garlic
- 10 slices thick-sliced bread
Directions See How It's Made
- Melt 1/4 pound butter in large deep stock pot, over medium high heat.
- Add celery, onion, shallot and saute till transparent.
- Melt remaining 3/4 pound butter in same pot, and add flour, mix into a roux.
- Cook till a light golden brown, approximately 3-4 min, stirring constantly.
- Add lobster base(I use "Better Than Bouillon" brand)hot water, tomato paste, paprika, bay leaves and white pepper.
- Stir using a wire whisk until mixture is smooth and starts to thicken.
- Add heavy cream and dry sherry and reduce heat to low, stirring often.
- Meanwhile, bring a large pot of water to boil, and add the lobster tails, and cook for 7-8 minutes.
- When cooked, remove lobster tails to cool, then peel and coarsely chop the meat.
- Then, add the lobster meat to the soup, and blend the soup in 3-4 batches in the blender till smooth.
- Top each bowl of bisque with garlic croutons and a sprinkle of minced chives.
- For quick garlic croutons:Melt butter and olive oil in large skillet over medium high heat.Add 1 tsp granulated garlic.Then remove crusts from 10 slices thick-cut bread (the kind sold for french toast)cut into 1 inch cubes, and add to skillet. Cook, stirring gently till lightly browned.Drain on paper towels.