Lobster Bisque Recipe

A creamy seafood stew flavored with sherry and
thickened with cheese.

The next time you happen to
have some cooked lobster tails laying around, this bisque recipe will make good
use of them. Depending on what part of
the world you're in, lobster can be ridiculously overpriced. Sadly, it's like that where I live, and when
I do indulge, sometimes it's not very good. Tails are a good way to get the most for your money because you're only
paying for the edible part. And using it
in a soup is a good way to stretch the meat as far as possible. This bisque was delicious, but use your
imagination on the measurements because I'm eyeballing them here. That's where the fun of cooking comes in
anyway -- playing with your food while you cook. Taste and adjust, and make it yours. That way, if it doesn't come out well, you
can't blame me. I'm smarter than I look.

Lobster Bisque Recipe 

• 1 medium onion, chopped
• 2 cloves garlic, diced
• 2 tablespoons olive oil
• 2 tablespoons flour
• 1 tablespoon tomato paste
• 1 cup white wine
• Salt & pepper
• 1 tablespoon fresh thyme,
  chopped
• 1 14-ounce can chicken broth
  (or clam stock)
• 1/2 lemon
• 3/4 cup grated cheese
  (something good like Manchego)
• BIG splash sherry or cognac
• 1 pound raw shrimp (frozen is
  fine) - cleaned and shelled
• Cooked lobster meat (two
  tails), chopped

Sauté onion and garlic in
olive oil. Add flour and tomato
paste. Stir and cook for 2 minutes. Add wine. Whisk. Season with salt, pepper,
thyme. Stir. Add stock/broth, and whisk again. Add lemon juice and cheese. Add sherry or cognac. Stir and cook for 3 minutes. Add shrimp and lobster meat. Stir and cook over medium heat until shrimp
is cooked through (pink). Taste and
adjust seasoning as necessary.