Thursday, December 17, 2009

8 Days 'til Christmas

8 Days 'til Christmas and I still haven't finished making presents or mailed my cards...better get crackin'!
Today's recipe is in memory of my good friend, Sandra Hammer, who died from Breast Cancer in 2007. Sandra LOVED lobster bisque, and because of her Tim and I have made Lobster Bisque a tradition on our holiday menu for Christmas. This recipe is super quick and easy to make, even if you don't cook I think you could pull this one off. Look for Better Than Bouillon Lobster Base in the grocery aisle where you find soups. Most stores will carry it. If you can't find it, you can make lobster stock by boiling the lobster shells in water, then strain the water and use that in place of the bouillon and 1 cup water. Look for Lobster Slipper Meat at your local seafood shop or in the freezer section of your grocery to save some money on the meat for the bisque. You can also make it without the meat if you prefer. This recipe can be increased for more servings.
Lobster Bisque:
3 Tbsp Unsalted Butter
3 Tbsp Flour
1 Shallot, Minced
1 Cup Heavy Cream
1 Cup Milk
1 Cup Dry Sherry
1-2 Tbsp Tomato Paste
1/2 tsp Paprika
White Pepper to taste
1 Cup Minced, Cooked Lobster Meat (optional)
1 Tbsp Better Than Bouillon Lobster Stock
1 Cup Boiling Water
Mix 1 Tbsp Lobster Bouillon in 1 Cup Boiling Water and set aside. In a large stock pot or soup kettle, melt 3 Tbsp butter then stir in the shallot and cook until softened and translucent. Stir in 3 Tbsp flour and mix well, cooking for just a couple of minutes until light brown. Add Cream, Milk, Lobster Stock, Sherry, Tomato Paste, Paprika and lobster meat. Bring to a boil, stirring constantly, then reduce heat to medium-low and simmer for 5 minutes. Season with White Pepper and serve immediately with crusty french bread for dipping.
Makes 4-6 Servings of rich and dreamy bisque.
You can also substitute crab meat and make it crab bisque.

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