Lobster Bisque
Fish
Soups and Salads
I lb. cooked lobster
3 tablespoons olive oil
2 shallots, minced
4 cloves garlic, minced
¼ cup Cognac or brandy
4 tablespoons unsalted butter
¼ cup all-purpose flour
2 teaspoons Worcestershire sauce
1 teaspoon fresh thyme ( ½ teaspoon dried)
¼ cup dry sherry or white wine
1 teaspoon paprika
1 cup seafood stock
4 oz tomato paste
2 cups half-and-half or heavy cream
1 teaspoons salt
⅓ teaspoon black pepper
In a large saucepan, heat olive oil and saute shallot and garlic for about 1 minute. Add the Cognac or Brandy and cook for 1 minute. Add butter to pan and once melted, add flour and stir with wooden spoon.
Add Worcestershire, thyme and saute for another minute. Add sherry or white wine and cook for 3 minutes longer, scraping the bottom for any brown bits.
Add paprika and seafood stock and combine well.
Stir in tomato paste, half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes.
Add lobster, salt and pepper and simmer for about 10 minutes, stirring occasionally until thickened.
Serve with bread.