lobster bisque

LOBSTER BISQUE

A magician never tells all his secrets. And a soup magician like Al is even more protective; he guards them with his ladle. So the exact blend of spices is in our vault. See if you can match his, and let us know how your meal comes out.

INGREDIENTS:
1 stick of butter
2 cups diced onions
1/4 cup flour
1 cup Al’s Lobster Spice Blend
(an unspecified mix of seafood stock, garlic powder,
onion powder, and paprika)
1 tablespoon tomato paste
1 cup sherry wine
2 cups milk
2 cups heavy cream
1/2 cup diced celery
1/2 cup diced carrot
1 cup diced lobster meat
1 cup small mussels
1 cup scallops
2 cups small shrimp, cleaned and peeled
drizzle extra virgin olive oil salt and pepper, to taste

In a medium-sized saucepan over medium-high heat,
melt the butter, then add the onions.
Saute onions for approximately 10 minutes,
then add the olive oil, salt, and pepper, and cook
for 2 more minutes on low heat.

Add the flour, Al’s Lobster spice blend, tomato paste,
sherry, and bring to a boil. Mix in the milk and cream,
along with 4 cups of water. Toss in the celery and carrots,
and bring to a boil.

Reduce heat, and simmer for 15 minutes.

The seafood gets added last. Toss in the lobster meat,
mussels, scallops, and shrimp, and simmer for 15 minutes,
then serve.

ENJOY!