Lobster Bisque With Port and Rosemary-S. D.-Restaurant |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is another San Diego Restaurant recipe, from Blue Point Costal Cusine. A king of soups, a version that will arch the eyebrow of even the most discriminating gourmet. Very rich, expensive and luxurious. Ingredients:
3 whole lobsters, split in half (may use culls) |
2 tablespoons olive oil (or less) |
1 onion, diced |
3 carrots, peeled and diced |
750 ml port wine |
4 ounces rosemary |
4 ounces tomato paste |
2 quarts heavy cream |
salt |
white pepper, to taste |
Directions:
1. In a heavy pot, heat enough oil to cover bottom of pot. Add carrots, onions and lobster.
2. Cook over medium heat until lobster shells are bright and red.
3. Add Port wine and deglaze pot, scraping up any brown bits.
4. Simmer over medium heat until wine is reduced by 2/3.
5. Add rosemary and tomato paste. Stir for 3 to 5 minutes.
6. Add Cream. Simmer for 45 minutes.
7. Strain and season with salt and white pepper.
8. Ladle soup into individual bowls and garnish with poached lobster meat and rosemary.
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