LOBSTER BISQUE
Brio Tuscan Grille Copycat Recipe
Serves 6
1/2 stick unsalted butter
1/2 cup olive oil, divided, plus more for garnish
1 tablespoon garlic, chopped
1/4 cup yellow onion, chopped
3 tablespoons all purpose flour
1/2 cup tomato paste
3/4 cup sweet sherry
3 1/2 cups lobster or fish stock (see note)
2 cups heavy cream
1/4 teaspoon cayenne
sea salt
black pepper
6 ounces cooked lobster meat, cooked and diced
parsley
In a Dutch oven melt butter with 1/2 cup oil. Add the garlic and onion and saute for 2 minutes. Whisk in flour and 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 and 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.
Note: For lobster stock, stir lobster base into warm water as directed on jar; stir until completely dissolved at 6 servings only.