Lobster is one of those food items that make you think of high-society, sea-worn men, and love.
Valentines of 2016, a beautiful man made me the most succulent lobster dinner. He sealed his fate in my life when he sent a lobster tail home with me (the next day) to use at my discretion. I approached that lobster with buttery sleeves pushed up, Pink screaming in my ear, and Spotted Cow in my glass. There was a moment of silent contemplation ... then suddenly knife fury, celery praying for release, and garlic on it's knees begging for forgiveness! I completed this saga with a very fine pot of lobster bisque. By now, this beautiful man was on his next business trip and I was on to the most decadent of fine evenings with linen napkin in lap and lobster bisque before me - telling me tales of other-worlds and making me weep to the strains of Miles Davis. Enjoy!
1 lb lobster cut into chunks
2 cloves fresh garlic, crushed
4 Tbsp green onion, chopped
4 Tbsp shallots, minced
4 tsp. Worcestershire sauce
1/2 cup white wine
3 sprigs fresh Thyme
2 fresh bay leaves
3 Tbsp butter
1 Tbsp olive oil
1 carrot, finely chopped
1 stalk celery, finely chopped
salt to taste
2 Tbsp tomato paste
3 cups chicken or fish stock
1 cup heavy cream
Boil lobster for 8 minutes. Coarsely chop, cover and chill
Heat olive oil and butter; add the vegetables and herbs; saute 10 minutes
Add tomato paste and cook for 4 min.
Add wine and boil until almost all is evaporated
Add stock and bay leaves; heat through
Whisk in heavy cream
Cover and simmer 30 minutes
If you prefer it thicker, stir in 1 Tbsp. cornstarch mixed in 1 Tbsp cold water.
Serve with a simple salad and hot buttered crusty bread. Champagne goes especially well with cream- based soups.