Lobster Bisque

Velvety smooth and decadently seasoned... this bisque will warm you from your nose to your toes! You can also substitute the lobster meat with shrimp, crab or even lobster or crab flavoured pollock. While not authentic it is an easy and economical alternative!

Ingredients:

1/2 lb cooked lobster meat (or your choice of alternative)

1 tbsp olive oil

1/4 cup chopped onion

1/4 cup chopped celery

1/4 cup chopped mushrooms

2 tsps minced garlic

2 tsps worcestershire sauce

1 tsp Old Bay seasoning

1 tsp dried thyme

1/2 tsp smoked paprika

1/4 tsp cayenne

1/4 tsp black pepper

1 bay leaf

1 tbsp tomato paste

1 cup lobster stock or low sodium chicken stock

1 cup cooking cream (35%)

2 tbsps butter

Start by sautéing onion, celery and mushrooms in olive oil until softened and just starting to turn golden. Add garlic for 1 minute, then add the worcestershire, all the seasonings, tomato paste and stock. Simmer for 10 minutes then remove from heat. Take the bay leaf out and purée the soup with an immersion blender. I semi-puréed it as I like some little bits of veg left but you can go all out puréed.

To add the velvety goodness whisk in the cream and return the pot to medium heat. Add the butter and lobster meat. If you want a thicker bisque you can finely chop half the lobster meat before adding it back to the pot. Or leave all the meat in good chunks like I did.

Warm through slowly on medium heat then serve with fresh parsley or chopped chives.

Serves 2 and you'll want a nice crusty bread for sopping!

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