Ingredients: |
Ingredients: 4 Tablespoons butter, divided
1 large shallot, chopped
1 carrot, peeled and diced
1 rib celery, diced
1/2 teaspoon dried thyme
1/2 teaspoon dried tarragon
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon pepper
2 bay leaves
3 garlic cloves, minced
3 teaspoons tomato paste
3 teaspoons flour
1/4 Cup brandy
1 Cup white wine
2 Cups seafood stock
1 1/2 teaspoons tabasco
1 lb lobster tails, divided
1 Cup half and half
|
Directions: |
Directions:Melt butter in a soup pot over medium heat.
Add shallot, carrot and celery, sauté for about three minutes.
Stir in thyme, tarragon, smoked paprika, salt, pepper and bay leaves, sauté for another two minutes.
Add garlic, sauté for one minute.
Stir in tomato paste and cook until paste has melted and is coating the vegetable mixture.
Stir in flour until mixture is well coated.
Add brandy and stir until evaporated.
Stir in wine and cook for 1 minute.
Stir in seafood stock, (I use the lobster shells and boil for some of the stock).
Bring mixture to a boil.
Reduce heat and simmer for 10 minutes, uncovered.
While mixture simmers, remove lobster meat from the shells and chop into bite size pieces.
Add half of the lobster to the bisque, cover and simmer for 30 minutes.
Puree mixture with an immersion blender or in batches in a regular blender until very smooth.
Stir in half and half and bring to a simmer.
Melt remaining butter in a saute pan.
Sauté remaining lobster until cooked through.
Divide loberster between 4 bowls and ladle bisque over the top.
Garnish with chopped parsley, if desired. |
This recipe for Lobster Bisque is from