After reading The Country of the Pointed Firs, I started craving lobster! I have always loved Lobster Bisque, but had not attempted to cook it at home. A few years ago, our daughter, Katie, gifted a Central Market cooking class to Steve and me called “Decadent New Year’s Eve Dinner.” One of the things we learned to make was Lobster Bisque. However, the recipe handed out at the class and what we made were very different. The recipe called for boiling a live lobster, picking the meat, then making a stock with onion, celery, and carrots. The chief told us the secret to skipping all that work was to buy fresh or frozen lobster meat already picked clean and a jar of Better Than Bouillon® Lobster Base. Wow, that was a game-changer! I actually enjoy making lobster bisque at home now. The recipe below is a combination of the cooking class recipe and the one found on The Better Than Bouillon website.
In July 2019, I went with a group of friends to Maine. We ate lobster every day. One evening we took a ferry to Little Cranberry Island to eat at the Islesford Dock restaurant, which has spectacular sunset views and incredible lobster bisque. We passed by these funny cut-outs while walking from the dock to the restaurant. My friend Kathy, who is the one who recommended The Country of the Pointed Firs, and I couldn’t resist taking a picture.
Based on this photo, it is true: I am what I eat!
2 cups heavy cream
1 cup water
¼ cup cream sherry
1½ Tbsp Better Than Bouillon® Lobster Base
3 Tbsp flour
2 Tbsp tomato paste
¼ tsp paprika
1 cup minced lobster meat
In a saucepan over medium heat, add the cream, water, cream sherry, Lobster Base, flour, tomato paste, and paprika. Bring to a boil while stirring, reduce heat and add lobster (optional). Let simmer for 5 minutes.