Tomato Bisque With Roasted Lobster

There are bisques and then there is this one….if you don ‘t have/want lobster, try it with scallops. Just as yummy!

 

  • 2- 8 oz. lobster tails
  • 2 tsp. butter
  • Bisque
  • 8 sun dried tomatoes
  • 4 cups of chicken broth (turkey broth if you have it)
  • 12 medium very ripe plum tomatoes
  • 2 large red bell peppers
  • 2 shallots
  • 1 garlic clove, unpeeled,
  • 1 tbsp. olive oil
  • pinch of salt
  • 1/4 tsp. cayenne
  • 3 tbsp. dry sherry
  • 1 cup heavy whipping cream
  • 2 tbsp. finely chopped parsley
  • Warm Baguette

Lobster

Preheat oven to 350 degrees. Using a pair of scissors, cut the lobster tails along the back almost to the tail; turn over and cut along each side to prevent the tail from curling.

Place back side up (single cut) on a parchment lined baking sheet. Force the sides together so the meat protrudes from the shells. Dot with butter and roast for about 15 minutes or until the shell is red and the center of the lobster is hot and not grayish in colour. Cool, then remove the shells. Coarsely chop and set aside.

Bisque

Increase oven temperature to 400 degrees. Coat a large baking sheet with Pam spray and cut the sun dried tomatoes into strips and soak in the stock while the vegetables are roasting. Core the unpeeled tomatoes, seed and cut in half. Cut the peppers in half, core and seed. Peel and cut the shallots in half. Place them cut-side down on the baking sheet. Place the garlic in the middle of the pan. Drizzle with olive oil. Roast, uncovered for about 30 minutes until the tomatoes are lightly browned and very soft. Remove the peels from the vegetables and discard.

Puree the vegetables and sun dried tomatoes with stock in a blender. Whirl in the salt, cayenne and sherry. Add more stock if needed to acquire the correct texture. Taste and adjust the seasoning as needed.

Pour soup in a large saucepan, stir in the cream. Heat over low heat until very hot, but NOT boiling. Divide the lobster into warmed soup bowls, ladle in the hot soup and garnish with the parsley. Serve with warm buttered baguette slices.

What did I tell you?  THE best there is…..serve with a chilled White wine (not heavy like a Chardonnay) and you will hear the angels singing for sure.

 

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