Bern Steakhouse Lobster Bisque

Bern Steakhouse Restaurant Copycat

2 small lobster tails, meat removed from tail and cut into small cubes
4 tablespoons unsalted butter, divided
1/2 medium onion, finely diced
2 celery stalks, finely diced
3 cloves garlic, minced
1/4 cup dry white wine
2 teaspoons Worcestershire sauce
2 teaspoons  Tabasco sauce
1/2 tablespoon parsley
6 tablespoons dry sherry
2 teaspoons paprika
1 cup hot water
2 teaspoons vegetable stock
2 tablespoons tomato paste
2 bay leaves
2 cup heavy whipping cream

Melt 2 tablespoons butter in dutch oven or large saucepan over medium high heat.. Add onion and celery, cooking until soft. Add garlic and cook until fragrant, 1 to 2 minutes. Deglaze the pan with white wine and allow to cook until most of the wine is cooked off, about 5 minutes. Add the Worcestershire, Tabasco, and parsley. Add sherry, paprika, water, and stock. Stir in the tomato paste and the add bay leaves. Simmer for 10 minutes. Whisk in heavy cream and the other 2 tablespoons of butter. Bring to a boil for 10 minutes. Add the lobster meat, removing the bisque from the heat when lobster meat is cooked. Serves 4.

Bern's Steak House Soup Trio

French Onion Au Gratin
Maine Lobster Bisque

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