About: Lobster bisque has been called “the king of soups,” and this version is one that will arch the eyebrow of even the most discriminating gourmet. Blue Point Coastal Cuisine has earned a reputation as one of San Diego’s premier purveyors of fine seafood, and this wonderful recipe perpetuates that status in grand style.
In heavy saucepot, heat enough oil to cover bottom. Add carrots, onions, and lobster. Cook over medium heat until lobster shells are bright red. Add Port wine and deglaze pan, scraping up any brown bits. Simmer over medium heat until wine is reduced by 2/3. Add rosemary and tomato paste. Stir for 3-5 minutes. Add cream. Simmer for 45 minutes. Strain and season with salt and pepper. Ladle soup into individual bowls and garnish with poached lobster meat and rosemary.
3 whole Maine lobster culls, split in half
1 onion, chopped
3 carrots, peeled and chopped
750 mL Port wine
4 oz. rosemary
4 oz. tomato paste
2 qt. heavy cream
(to taste) salt and white pepper