This rich, flavorful soup is a true treat. Our local market occasionally has lobster tails for $5. each and we can never resist them. This recipe is easy enough for a weeknight but elegant enough for a special occasion. It’s thickened by rice. We’ve also used this recipe with shrimp and it turns out wonderfully. Although this soup may be served as a starter course, it makes a perfect meal with salad and French bread.
In a stockpot, over medium heat, saute:
4 Tablespoons Butter
Meat from 2 Lobster Tails, peeled, and cut into 1/4-inch pieces
When Lobster is opaque, remove from pan with a slotted spoon – place in a bowl and set aside.
Add vegetables to pot and cook until softened, about 10 minutes.
1 large Onion (white or yellow). coarsely chopped
2 Carrots, peeled and coarsely chopped
2 Celery stalks, coarsely chopped
Then pour in:
2 cups Seafood Broth
1 cup dry White Wine
1 Bay Leaf
1 1/2 teaspoons Tony Chachere’s Original Creole Seasoning
1/4 cup long-grain White Rice
Bring to a boil.
Reduce heat to low and simmer, covered for 20 minutes.
Remove lid and stir in:
1 14 1/2 ounce can diced tomatoes, with juice
Cooked Lobster Meat – reserving a few pieces for garnish, if desired.
Using an immersion blender, puree soup until smooth all the way through.
Stir in 1 cup Heavy Cream
Bring the bisque just to a boil over medium heat.
Ladle into bowls and garnish with reserved Lobster Meat.
|The first lettuce harvest from our garden this year!|
Serve with Salad and French Bread.
|One of the wineries we visited today – try the Sylvaner – they’re the only ones who make it in California|