Thursday, January 29, 2015

Prime Rib's Lobster Bisque

From Center City Cooks

2 serving(s)

1/2 pound lobster meat, cut into small chunks
2 tablespoons shallots, minced
2 tablespoons green onions, chopped
3 garlic cloves, crushed
1/4 cup white wine
2 teaspoons Worcestershire sauce
2 teaspoons Tabasco sauce
1 teaspoon dried thyme
6 tablespoons dry sherry
1 teaspoon paprika
1 cup hot water
1 teaspoon lobster base (Better Than Bouillon)
4 ounces tomato paste
2 bay leaves
2 cups heavy whipping cream
4 tablespoons butter

In a sauté pan, heat a little oil over medium-high heat and sauté shallots, onions, and garlic for 1 minute. Deglaze the pan with the white wine.
Add the Worcestershire sauce, Tabasco sauce, and thyme and sauté for another minute. Deglaze the pan with the sherry.
Add the paprika, hot water and lobster base and combine well. Stir in tomato paste and add the bay leaves. Simmer for 10 minutes.
Whisk in heavy cream and butter and bring to a boil. Add the lobster and simmer until cooked through.
Serve with crusty garlic bread.

Tagged as: | Soup

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