Lobster Bisque

Serving size: 6

  • ½ lb lobster or meat, minced*
  • 2 tbsp oil
  • 2 tbsp minced shallot
  • 2 tbsp chopped green onion
  • 3 garlic cloves minced
  • ¼ c white wine
  • 2 tsp worcestershire sauce
  • Dash of Tabasco
  • 1 tsp dried thyme
  • 6 tbsp dry sherry
  • 1 tsp paprika
  • 1 c hot water
  • 1 tsp lobster base (better than bullion)*
  • 4 oz tomato paste
  • 2 bay leaves
  • 2 c heavy whipping cream
  • 4 tbsp butter
Cooking Steps:
  1. Heat the oil over medium high heat and sauté the shallots, green onion and garlic for 1 minute.
  2. Deglaze the pan with the white wine.
  3. Add the Worcestershire, tabasco and thyme and sauté for 1 minute.
  4. Deglaze the pan with the sherry.
  5. Add the paprika, hot water and lobster base and combine well.
  6. Stir in the tomato paste and add the bay leaves.
  7. Simmer for 10 minutes.
  8. Whisk in the heavy cream and butter and bring to a boil.
  9. Add the lobster and simmer until cooked through.

  10. *Crab is easily substituted here, as well as a hearty seafood stock, if lobster base is unavailable. If using stock, omit the cup of hot water.

Excerpted from Healing & Easy Eats: Recipes for Head and Neck Cancer Patients and Survivors (Second Edition), the official cookbook of the Head and Neck Cancer Alliance. Copyright © 2018.

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