Two words that brings a smile to almost any foodie's face would have to be ...Lobster Bisque...mmmm. Just the sound of the words bring visions of succulent lobster basking in a rich and luxurious cream broth. Yep, when you do a lot of cooking, simple words like Lobster Bisque make you a happy cook.
So, on we go to day 8 of Soup Month 2012, which just happens to coincide with my birthday. For my special day, I wanted an elegant soup for dinner. Something that you might serve for a Christmas or New Year's Eve dinner or when you have special guests over. So when I came across this Better Than Bouillon Lobster Base at the grocery, I knew I had found my special birthday soup. And it was right on the label!
I did make a few adjustments to the original recipe. Instead of just half and half or just milk as suggested, I used 1 cup of each. This gave the soup a rich and creamy texture but kept it a bit lighter than using just half and half. I also doubled the amount of lobster in the recipe. This is a pretty rich soup and a 1/4 cup of lobster per person worked well for a main course-sized serving.
We served this with baked stuffed clam shells and a wonderful 2009 Pedroncelli Sangiovese that I was saving just for today. Cheers and enjoy!!
1 cup Half and Half
1 cup Milk
1 cup Water
1 cup White Wine
1 TB Lobster Base
3 TB Flour
2 TB Tomato Paste
1/4 tsp Paprika
1 cup Lobster Meat (about 2 small tails), cut into small pieces
In a soup pot combine all of the ingredients, except lobster. Bring mixture to a boil, add the lobster and reduce the heat to a simmer. Cook for 5 minutes longer, then serve. Makes about 6 first course servings, or 4 dinner servings.
If you can't find the lobster base in your local market, it is available through Amazon.com at the link below. This is a restaurant-quality ingredient that I'm sure you will see used in future recipes on this site. (I already have a few in mind!) The same company also has vegetable or mushroom base, several reduced-sodium, vegetarian or organic products to choose from.