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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 2 |
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Source: Adapted from original recipe from HeidiSue on I just love Lobster Bisque, and I am willing to pay $12 - $15 per bowl for an exceptional one... now I don't have to! A great lobster bisque doe not even need lobster meat! I tried HeidiSue's recipe, which was good, but then made some adjustments that made this the perfect Lobster Bisque for me. I hope you love it as much as I do! Ingredients:
4 tablespoons butter (to saute) |
4 tablespoons butter (to finishing) |
1 large shallot, minced |
1 leek, halved and sliced (white part only) |
3 garlic cloves, minced |
1/4 cup white wine |
2 teaspoons worcestershire sauce |
2 teaspoons hot sauce |
1/4 teaspoon dried thyme |
1/4 cup brandy |
1 teaspoon paprika |
1 cup lobster stock (1 cup hot water & 1 teaspoon lobster base) |
3 tablespoons tomato paste |
2 bay leaves |
2 cups heavy whipping cream |
Directions:
1. In a sauté pan heat a little oil over med-high heat and sauté shallots, leeks, and garlic for one minute with 4 Tablespoons butter.
2. Deglaze the pan with the white wine.
3. Add the Worcestershire, Hot Sauce, and thyme and sauté for another minute.
4. Deglaze the pan with the Brandy.
5. Add the paprika, hot water and lobster base and combine well.
6. Stir in tomato paste and add the bay leaves.
7. Simmer for 10 minutes.
8. Whisk in heavy cream and the butter and bring to a boil.
9. Salt and pepper to taste.
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