Lobster Bisque

coleycooks.com

Darlene

subheading: FOR THE BISQUE:

4 tablespoons butter

1 large yellow onion, diced

5 stalks celery, diced

3 medium carrots, diced

1 garlic clove, minced

salt and white pepper to taste

1 sprig fresh tarragon OR ¾ teaspoon dried tarragon

3 tablespoons tomato paste

1 teaspoon paprika

¼ cup all purpose flour or an all purpose cup-to-cup gluten free blend

1 cup dry white wine

⅓ cup cream sherry (dry sherry works too)

6 cups lobster or shellfish stock *(see note)

1 teaspoon sherry vinegar (red or white wine vinegar work too)

1 sprig fresh thyme OR ¼ teaspoon dried thyme

1 bay leaf

1 cup heavy cream

10 ounces lobster meat, cut into meaty chunks **(see note)

chopped chives for garnish, optional

subheading: FOR THE LOBSTER OR SHELLFISH STOCK:

1 large onion, halved

2 stalks celery, halved

1 carrot, halved

3 cloves garlic, smashed

5 peppercorns

4 sprigs thyme

2 bay leaves

as many lobster, shrimp and/or crab shells as you can fit - the more, the better, but even just a few will work.

water, to cover

Directions at coleycooks.com

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