Creamy Cajun Lobster Bisque
One hour cooking time. 6 servings.
12-16 oz lobster tail chopped
3 tablespoon margarine (or butter)
2 stalks celery finely diced
1 onion finely diced
1 cup fresh tomato, peeled, seeded, diced
1 red chile pepper finely diced (or 1 tsp tobasco and 1tsp chili powder)
3 tablespoons (cloves) garlic
4 tablespoon flour
2 teaspoon paprika
1 teaspoon cayenne pepper (to taste)
1 pinch of dry mustard
3 cups chicken (or shrimp) stock
1 cup half and half (whip cream or non fat milk)
2 Tablespoons brandy
1-2 bay leaves
1 sprig of thyme (or pinch of dried)
1/2 cup fresh grated parmesean cheese (less for cream and more for nonfat milk)
salt and pepper (to taste)
Directions:
1. In a large saucepan, melt the margarine and add the onion, garlic, celery, tomato and pepper.
2. Cook until vegetables are softened.
3. Add to them the flour paprika, cayenne, and pinch of mustard.
4. Stir lightly.
5. Slowly pour in the stock, half & half and brandy, stirring until ingredients are combined well.
6. Drop in the bay leaf and thyme spring and increase heat.
7. Bring mixture to a boil and then reduce the heat to a steady simmer for about five minutes, stirring occasionally.
8. Once broth is thickened, add lobster and simmer an additional 5-10 minutes until lobster is white.
9. Slowly blend in cheese until melted.
10. Taste and add salt and pepper as desired.
Garnish with your favorite fresh herbs and enjoy!