Lobster Bisque

If you asked me, a two pound (or more) lobster should be divided into two parts; the lobster tail best served as a bisque and the rest of the lobster.  The rest of the lobster should be enjoyed immediately after cooking.  The tail can be refrigerated and incorporated into your bisque a day or two later.  The bisque itself can be frozen and kept in the freezer for a month or so.

Fresh is better.  If you think you don't like lobster bisque because the last one you had tasted metallic, the last one you tasted came out of a can.  Fresh is better.

Ingredients:

2 lobster tails cooked and some chopped, some diced.

1 pint light cream

4 oz strained tomatoes

2 T butter

1 T EVOO

2 T AP flour

1 oz cognac

1 T tomato paste

1 T red bell pepper diced

1 T red onion diced

1/2 -1 tsp Sriracha chili sauce

chopped chives garnish

sprinkle paprika

Over medium heat make a rue with the butter, EVOO and flour.  Stir in light cream, add tomato paste and strained tomatoes.  Add lobster, onions, bell pepper and sriracha. Simmer for a few minutes.  Do not boil.  Salt to taste.

Add cognac and simmer for one more minute.

Serve hot, topped with chopped chives and paprika.

Contains: Milk, Wheat, Shellfish




Key: E, P, S, N, Se, F
Milk-free, Egg-free, Wheat-free, Peanut-free, Soy-free, Nut-free, Sesame-free, Fish-free, Shellfish-free







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