Get your soup tureen ready, and get ready for some very happy engagement party, bridal shower, and at-home wedding guests when you serve my Lobster Bisque! It’s filling dish, perfect for fall and winter, so you only need to set out little serving bowls or cups — I love the new square ones at Crate & Barrel. Anytime you set out unique serving bowls or dishes, you up the Wow Factor for any dish…and also make it look like you spent more money!
This recipe will serve about 14 people with smaller servings, so make your adjustments accordingly. I like to boil frozen lobster tails to get nice, huge chunks of lobster meat, but you can also have your seafood specialitist at the grocery store steam your lobster for you. Some will even cut the tails in half for you, which really helps. You could subsititute shrimp or crab, but I find that the lobster is in a class by itself here…
2 large lobster tails, cooked and diced
1 large onion, diced
1 and ½ sticks butter
¾ cup flour
2 cans condensed chicken broth
¾ cup dry sherry
3 small containers heavy cream
1 can tomato paste
salt and pepper to taste
1. Sauté onion in butter until soft, stir in flour to make a roux
2. Add chicken broth, stir, allow mixture to thicken and boil for one minute
3. Add lobster and sherry, cover and simmer for 20 minutes
4. Blend in cream, tomato paste, salt and pepper, stir until combined and soup is pink
5. Heat on low flame until soup is hot.