2 tablespoons of onion finely minced
1/3 stick butter
Pepper to taste
2 frozen lobster tails
1 can tomato soup
2 pints heavy cream
Sherry to taste
green onions for garnish
Thaw tails in fridge or cold water.
Saute the chopped onions in the butter and add the pepper to it. Set aside.
Place the lobster in 1 to 1-1/2 cups boiling water. Bring the water back to a boil. Cook 7 minutes for 5-ounce tails, 7-1/2 minutes for 6-ounce, and about 8 minutes if the tails weigh 8 ounces. Once it is done, remove the lobster from the broth and reduce the broth down to about half.
Add the sauted butter and onions, the can of tomato soup, and 2 pints heavy cream to the reduction. Stir until blended.
Remove lobster from shells and chop.
Just before serving the bisque add the chopped/minced lobster meat.
Garnish with green onions and serve with garlic bread.
We add sherry to taste individually at the table. I use about a tablespoon per bowl.
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