Recipe Courtesy of The Wine Artist in Lake Forest, California
Lobster Bisque Recipe
• 3 Tablespoons olive oil
• 2 shallots, minced
• 4 cloves garlic, minced
• 1/4 cup Cognac or brandy
• 4 Tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 teaspoons Worcestershire sauce
• 1 teaspoon fresh thyme (½ teaspoon dried)
• 1/4 cup dry sherry or white wine
• 1 teaspoon paprika
• 1 cup seafood stock
• 2 Tablespoons tomato paste
• 2 cups half-and-half or heavy cream
• 1/2 lb. lobster
• 1 teaspoon nutmeg (optional)
• 1 teaspoon old bay seasoning (optional)
• 1 teaspoons salt
• 1 teaspoon black pepper
In a large saucepan, heat olive oil and sauté shallots and garlic for about one minute. Add Brandy and cook for about one minute. Add butter to pan and once melted, add flour and stir with a wooden spoon.
Add Worcestershire, thyme and sauté for another minute. Add sherry or white wine and cook for three minutes longer, scraping the bottom for any brown bits with wooden spoon.
Add paprika and seafood stock and combine well. Stir in tomato paste, half-and-half and cook, stirring with a whisk, until thickened, about three minutes. Add lobster, nutmeg, old bay, salt and pepper and simmer for about 10 minutes, stirring occasionally until thickened.
Serve with crusty bread (optional) and pair with a dry, oaky Chardonnay, like the 2010 La Rochelle Chardonnay from Ferrington Vineyard in the Anderson Valley.
To learn more about The Wine Artist read the full article: Taste the Place: The Wine Artist