Sunday, December 5, 2010

Lobster Bisque

2 Lobster tails - steamed or broiled
4 Tbsp butter
1/2 onion - finely chopped
1 carrot - minced
2 stalks celery - minced
2 garlic cloves - minced
1/2 cup flour*
2 1/2 cups chicken broth
1/2 cup tomato sauce
2 cups milk*
1 tsp Emeril's Essence

Cut a slit down the back of the lobster tail.  Wrap each one in foil and bake in 400 degree oven for 7-15 minutes depending on the size.  It's better to err on the side of undercooked since it will cook more in the bisque.

Prepare all vegetables.

Melt the butter over medium heat and add the veggies.  Saute for 5 minutes, stirring occasionally.  Add the flour* and cook for 5 more minutes, stirring frequently, to cook the flour taste out.  The mix will be stiff and pasty.

Stir in the chicken broth and whisk until smooth and thickened.  Add the lobster (removed from shell and coarsely chopped), seasoning, tomato paste and milk.  Simmer for 10 minutes.

A couple notes....

The first time I made this I used half and half instead of milk and only 1/3 cup flour.  This made the bisque very creamy and rich.  Since we try to eat healthy as much as possible, I modified the recipe as shown above and it worked great.

Lobster may not be as expensive as you think.  My grocery store keeps frozen lobster tails and often has them on sale.  I got 2 tails for $11 and since a package of chicken is $9 here, it was a small upgrade.

This recipe is enthusiastically approved by the Jims.


Laurie said...

Angie...this is going to be a keeper, I'm sure. Have loved lobster bisque soup since I worked as a waitress on Cape Cod the summer after college...back in the Stone Age. This sounds wonderful for a cold night. Cant wait to try it!

Angie said...

Geez, I hope it measures up! What I love about it is that the entire meal only takes about 20 minutes to make. I keep thinking it may be even better the next day since most soups are, but we have yet to leave any leftovers so I'm not sure.