Creamy Cajun Lobster Bisque

“If they served food in heaven…this would be on the menu.”

Serves: 4-6 cups or 2-4 entree bowls
90 minutes cooking time.


12-16 oz lobster tail chopped (I have substituted shrimp and it's good also)
4 tablespoon margarine (or butter)
4 stalks celery finely diced
1 onion finely diced
1 cup fresh tomato, peeled, seeded, diced
finely diced chile pepper
3+++ cloves of garlic (minimum)
4 tablespoon flour
2 teaspoon paprika
1 tablespoon Chili Powder
Tobasco Sauce (to taste)
Cayenne pepper and/or red pepper flakes (to taste)
1 pinch of dry mustard
3 cups chicken (or shrimp) stock
1 cup half and half (or milk with cheese below)
2 Tablespoons brandy (optional)
1-2 bay leaves
1 sprig of thyme (or pinch of dried)
Optional: 1/2 cup fresh grated parmesean cheese (less for cream and more for nonfat milk)
salt and pepper (to taste)

Directions:
1. In a large saucepan, melt the margarine and add the onion, garlic, celery, tomato and chile.
2. Cook until vegetables are softened.
3. Add to them the flour paprika, cayenne, and pinch of mustard.
4. Stir lightly.
5. Slowly pour in the stock, half & half and brandy, stirring until ingredients are combined well.
6. Drop in the bay leaf, chili powder and thyme spring and increase heat.
7. Bring mixture to a boil and then reduce the heat to a steady simmer for about five minutes, stirring occasionally.
8. Once broth is thickened, add lobster, lemon juice and simmer an additional 5-10 minutes until lobster is cooked (white).
9. Slowly blend in cheese until melted.
10. Tobasco, salt and pepper (to taste)

Can be served chunky or blended for a creamy smooth texture.

Garnish with your favorite fresh herbs and enjoy!

Chunky Cajun Shrimp Bisque