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Lobster Bisque

Lobster Bisque
Christopher Mohs

Now that we live along the coast we have ready and easy access to delicious seafood – at a reasonable price. This has lent itself to some new creative twists and adventures in the culinary realm and last night was no difference. It’s fall, the weather is cooling down and I was craving something slightly more hearty. So in a bold move of creativity, I threw together a lobster bisque with a few tweaks to add a little extra heat for the fall. Hope you enjoy!


2 tbsp Olive Oil
2 tbsp Butter
1 Onion diced
1 cup Celery diced
1 tsp Salt
1/2 tsp Pepper
2 tbsp flour
3-4 cups Vegetable Stock
6 oz. can of Tomato Paste
1 Red Pepper diced (omit for a less spicy bisque)
1 tsp Tuscan Sun Artisan Blend (more for little extra spice)
1/4 lb. Baby Shrimp (diced)
1/4 lb. Lobster Meat (diced) – imitation crab works well if lobster is out of reach
1 cup Corn
1/2 cup Heavy Cream


Using a stockpot, set the burner to medium heat. Add in the olive oil and butter and once it starts to ripple add in the onion, celery and season with salt and pepper. Cook for 10 minutes until celery just starts to become tender. Then stir in the flour and add just a little bit of vegetable stock to keep the pan from drying out. Once the flour is well mixed in add enough vegetable stock to cover all the ingredients and then add the tomato paste and stir until completely combined. Next add the red pepper, tuscan sun, shrimp, lobster, corn and vegetable stock to bring to your preferred soup mix between liquid and solids (I like mine with less so its nice and hearty).  Bring to a simmer and cook for an additional 10 minutes. Finally add the heavy cream and stir in completely and cook for a few extra minutes and you are ready to serve.

It’s an easy to throw together and oh so delicious meal that is sure to warm you up on a cold fall or winter day.