' Willamette Valley Vineyards - Lobster Bisque

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Lobster Bisque

Lobster Bisque
Recipe by Chef Eric Nelson
At a Glance
Prep Time: 20 minutes

1/2 lbs lobster meat, cut small

2 tsp Worcestershire

4 tbsp butter

2 tbsp minced shallot

1 cut hot water

2 tsp Tobasco

1 tsp lobster bouillon

2 tbsp chopped scallion

1 tsp dry thyme

4 oz tomato paste

3 garlic cloves, crushed

1/4 cup Griffin Creek Viognier

6 tbsp dry sherry

2 bay leaves

1 tsp paprika

2 cup heavy cream


This outstanding sea food dish recipe is a must have for your next evening with friends. The creamy flavor that accompanies the lobster's fresh taste is to die for.


Over high heat saute shallot and garlic for 1 minute. Deglaze with Viognier and add Worcestershire, Tabasco and thyme. Cook for 1 minute. Deglaze with sherry and add paprika, hot water and bouillon until well combined. Stir in tomato paste and bay leaves. Simmer for 10 minutes. Whisk in heavy cream and butter then bring to a boil. Add lobster and simmer until cooked through. Serve with crusty garlic bread.

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