Monday, March 28, 2011

Nikki Sands' Weekly Recipe

It's been a little while since I posted a yummy recipe from one of Nikki Sands' recipes.This recipe is for when I want something rich and want to go a little gourmet. It's lobster bisque, which I think is so tasty. I hope you will try it and pair it with a nice white wine. I like a nice glass of Riesling with the bisque. This recipe is out of "A Vintage Murder."
Hope you enjoy!


The 2006 Pewsey Vale Riesling Eden Valley South Australia is a medium-bodied wine

combining citric fruit flavors of lime, lemon, and tangerine. It has a midpalate richness leading to

a long finish. This is a wine to savor.

2 tbsp minced shallots

2 tbsp chopped green onions

3 garlic cloves, crushed

1 cup white wine

2 tsp Worcestershire sauce

2 tsp Tabasco sauce

1 tsp dried thyme

6 tbsp dry sherry

1 tsp paprika

1 cup hot water

1 tsp lobster base (better than bouillon)

4 oz tomato paste

2 bay leaves

2 cups heavy whipping cream

4 tbsp butter

l lb lobster meat, cut into small chunks

In a sauté pan, heat a little oil over medium-high heat and sauté shallots, onions, and garlic for

one minute. Deglaze the pan with the white wine. Add the Worcestershire, Tabasco, and thyme

and sauté for another minute. Deglaze the pan with the sherry. Add the paprika, hot water, and

lobster base and combine well. Stir in tomato paste and add the bay leaves. Simmer for 10

minutes. Whisk in heavy cream and the butter and bring to a boil. Add the lobster and simmer

until cooked through.

Serve with crusty garlic bread.

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