Lobster Bisque With Garlic Croutons

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 16-18
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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