This is a recipe for lobster bisque, made like my clam chowder recipe.
Serves 2, multiply as necessary.
1 tbsp. butter
1 tbsp. olive oil
1/2 onion, chopped
1 stalk celery, chopped
1 small carrot, chopped
1 garlic clove, minced
1/8 c. flour
12 oz. lobster stock
1 lobster tail, cooked and diced
4 oz. heavy cream
salt
freshly ground white pepper
Tabasco or other hot sauce (optional)
I had previously made lobster stock and frozen it, along with shelled lobster tails. I defrosted both in the sous vide at 140°F before preparing the rest of the soup.
Add the butter and olive oil to the soup pan. Since I was making such a small recipe I used a small sauce pan.
Add the onion and cook for a few minutes.
Add the carrots and celery and cook for 5 minutes. Add the garlic and cook for a minute.
Add the flour and cook for at least 5 minutes.
Add about 4 oz. of the stock to deglaze the pan. Then purée the soup in a food processor or blender until smooth. Add back to the pot and add the rest of the stock.
Bring to a boil, the reduce the heat to simmer and cook for 5 minutes.
Add the cream and the lobster tail, chopped. Cook for 5 minutes.
Adjust the seasoning with salt, freshly ground white pepper and a dash of hot sauce.
This was good!
