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Ingredients
- 2 tablespoons extra-virgin olive oil
- Dash of ground basil
- 2 tablespoons roasted, minced garlic (available in jars packed in water)
- 1 tablespoon melted butter and 1 tablespoon flour cooked for 1 minute to make a roux
- 2 cups water
- 1 can (6 ounces) tomato paste
- 2 cups heavy whipping cream
- 1 pound slipper lobster meat (see note)
- 1 cup Chardonnay
- 1 1/2 tablespoons lobster base (see note)
- 1/4 teaspoon dried sage
- Dash of dried thyme leaves
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Recipe Info
Category : Soups/Stews
Rating : 0
Contributor : marc
Print Recipe
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Directions
In large, heavy bottomed pot, heat the oil. Add onion and garlic and cook over medium heat until translucent, about 3 minutes. Add water, cream, Chardonnay and base. Cook over medium heat 30 minutes, stirring frequently. Do not let mixture boil.
Add spices, then slowly stir in roux. Add tomato paste and cook at low temperature 30 minutes, or until mixture thickly coats the back of a spoon.
Just before serving, cut warm, cooked lobster meat into cubes and add to bisque. Make 4 servings.
Notes: Lobster base is available at specialty markets.
Slipper lobsters are very small lobster tails (without shells) that are frozen. They are available at specialty food stores. Thaw, then boil or bake. Keep warm until ready to add to bisque. You will have to purchase about 11/2 pounds uncooked slipper lobster meat to get 1 pound of cooked.
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