Lobster bisque

This is a recipe for lobster bisque, made like my clam chowder recipe .

Serves 2, multiply as necessary.

1 tbsp. butter 1 tbsp. olive oil 1/2 onion, chopped 1 stalk celery, chopped 1 small carrot, chopped 1 garlic clove, minced 1/8 c. flour 12 oz. lobster stock 1 lobster tail, cooked and diced 4 oz. heavy cream salt freshly ground white pepper Tabasco or other hot sauce (optional)

I had previously made lobster stock and frozen it, along with shelled lobster tails. I defrosted both in the sous vide at 140°F before preparing the rest of the soup.

Add the butter and olive oil to the soup pan. Since I was making such a small recipe I used a small sauce pan.

Add the onion and cook for a few minutes.

Add the carrots and celery and cook for 5 minutes. Add the garlic and cook for a minute.

Add the flour and cook for at least 5 minutes.

Add about 4 oz. of the stock to deglaze the pan. Then purée the soup in a food processor or blender until smooth. Add back to the pot and add the rest of the stock.

Bring to a boil, the reduce the heat to simmer and cook for 5 minutes.

Add the cream and the lobster tail, chopped. Cook for 5 minutes.

Adjust the seasoning with salt, freshly ground white pepper and a dash of hot sauce.

This was good!