Recipe: Brio Tuscan Grill Restaurant Lobster Bisque

BRIO TUSCAN GRILL LOBSTER BISQUE

1/4 cup unsalted butter (1/2 stick)
1/2 cup olive oil, divided use (plus more for garnish)
1 tablespoon chopped garlic
1/4 cup chopped yellow onion
3 tablespoons all-purpose flour
1/2 cup tomato paste
3/4 cup sweet sherry
3 1/2 cups lobster stock; (see note), or fish stock
2 cups heavy (whipping) cream
1/4 teaspoon ground cayenne pepper
sea salt and ground black pepper
6 ounces cooked lobster meat, diced
Chopped fresh parsley (for garnish)

In a Dutch oven melt butter with 1/2 cup oil; add garlic and onion and sweat (saute) for 2 minutes.

Whisk in flour; (increase heat and) cook until light brown, about 3 minutes.

Whisk in tomato paste and simmer for 2 minutes.

Add sherry; cook about 3 minutes.

Stir in lobster stock; simmer about 20 minutes. Strain through mesh strainer, discarding solids.

Stir heavy cream into liquid; add cayenne and salt and black pepper to taste. Stir in cooked lobster.

Garnish each serving with a drizzle of olive oil and a pinch of chopped parsley.

*For lobster stock, stir lobster base into warm water as directed on jar; stir until completely dissolved.

Makes 6 servings
Adapted from source: Big Oven