I’ve been slacking on my blog posts, SORRY GUYS. I blame finals and my Netflix addiction. But now that I have some free time while visiting my parents over the holidays in the south, I thought I’d post our Christmas Eve traditional dinner of lobster bisque.My Dad and I started doing this about four years ago now I believe.
It’s become a classic that fills our house with a delicious aroma of sherry wine and lobster goodness.
The fresher the lobster tail, the better. You’ll really be able to taste the difference.
Runion lobster bisque:
(Pour yourself a mimosa)
2 lobster tails
1 cup diced yellow onion
1 cup diced red pepper
2 tablespoons fresh minced garlic
1/2 stick of butter
3/4 cup heavy whipping cream
1/2 cup sherry (or dry white wine)
3 cups of water
2 tablespoons Worcestershire sauce
1 small can of tomato paste
2 teaspoons paprika
1 tablespoon lobster bullion (you can find this at most seafood markets/Whole Foods)
5 bay leaves
Salt and fresh ground pepper to taste
Start off by taking the raw lobster meat from the shell and chop up into small pieces and put to the side. Boil the lobster shells in the 3 cups of water. Drain the lobster water into a bowl and add the lobster bullion and stir until dissolved, set aside. Sautée the pepper and onion in a medium saucepan with the butter. Add the garlic. Pour in the sherry and reduce heat and deglaze the pan. Stir in the paprika, salt, pepper, Worcester, and bay leaves. Transfer mixture to crockpot. Add in the raw lobster meat and the lobster bullion broth. Cook on medium low heat for 2-3 hours. Make another mimosa. 20 minutes before serving, add in heavy cream and tomato paste. (Fish out bay leaves if desired.) Serve with crusty bread. Eat, drink, be merry!
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