Pure, rich lobster flavor with Bristol Cream Sherry as the secret ingredients. Shhh... Ingredients:
8-10 ounces cleaned lobster meat, shell reserved
1 onion, fine dice
2 celery stalks, fine dice
1 carrot, fine dice
8 garlic cloves, smashed
2 T. tarragon
2 T. thyme
1 tsp coriander seed
½ c. Bristol cream sherry
½ c. brandy
1.5 qt lobster or clam stock
4 T. tomato paste
½ c. heavy cream (or whipped cream- will explain)
1.5 tsp cornstarch
1 tsp lobster or clam stock
In a large pot, add the lobster shells and saute in 2 T. olive oil until the shells begin to caramalize.
Next add the mirepoix, garlic, herbs and seed spices. Saute for 5 minutes, then deglaze the pan with the sherry and brandy. When the liquid has reduced by 3/4 , add the lobster stock and simmer for 30-45 minutes.
At this point, remove the shells, and working in batches, puree the soup and strain into a bowl.
Heat another pot on the stove with 2 tsp oil, and cook the tomato paste until the raw flavor has cooked out. 2-3 mins.
Then add the strained soup and heavy cream and bring to a simmer.
Mix the cornstarch with the stock and stir into the bisque until it has thickened slightly.
Taste for a final seasoning, and top with the lobster meat and serve immediately.