Monday, March 28, 2011
Nikki Sands' Weekly Recipe
Hope you enjoy!
LOBSTER BISQUE WITH RIESLING
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.