1/4 C. minced onion 3 T. butter 3/4 lb. lobster, cooked and cubed 2 plus C. heavy cream (may have to adjust after simmering bisque) 1/2 tsp. paprika 1/2 tsp. salt 1/4 tsp. white pepper 1/4 C. sherry or brandy
Saute onion in butter in a heavy saucepan over medium-how heat until onion has a golden color. Add 1/2 of lobster, chopped up and saute for just a minute. Add sherry and deglaze the pan to round the flavors off and reduce sherry to about half. Then add cream and heat until the stock is bubbly and a bit thickened. You should have at this point captured some of the lobster flavor. If need be, you can adjust cream to your needs. If too thin, let reduce; if too thick, add a drop of water or more cream. Taste and adjust salt and pepper as needed. Add paprika for color and then the remaining lobster meat, I do not like to cut this lobster meat up too fine; I like the rough look of it... more natural when the whole meat from a lobster claw is used as a garnish in your bisque. Make sure the lobster garnish is hot.
To further adjust flavor, instead of adding salt, add a bit of chicken bouillon.
NOTE: This was a simple recipe that we made to order. With this particular recipe, I have loaded the bisque up with lobster, the amount is adjustable to your needs as long as you have enough in the beginning to draw some of the flavor out. As long as you have all ingredients ready, the whole cooking time should take no longer than 10 to 15 minutes. if you feel that your lobster meat is getting over cooked, you can remove it and place back in at the end. My days at the "Clipper" (as only we in the know once called it) were special. Who would complain! I had the best employers, great creative freedom that I spoke of; our work in the kitchen became... art! My goal was to take Yankee Tradition and twist it just enough to bring in the ever changing demands of "gourmet". Add the while keeping the menus geared to that of Coastal New England. The mix... spectacular! This is one of our recipes. This recipe is an easy one. The flavors are captured from the simplest of ingredients. Be careful though, not to over brown the onion or over cook the lobster. Always save half the lobster and incorporate towards the end of cooking as mentioned in recipe.