Recipe: Classic lobster bisque

Recipe provided by Silverado Steak House

Sunday, Sept. 4, 2016 | 2 a.m.

Among vintage photographs and hand-painted murals, diners at South Point’s steakhouse can feast on Burgundy sauteed mushrooms and blackened ribeye. But seafood is a specialty, shining through in the velvet richness of classic lobster bisque spiked with good brandy.

Ingredients and directions for lobster stock

• 1 onion, diced

• 4 celery ribs, chopped

• 2 carrots, chopped

• 2 oz tomato paste

• 1 cup sherry wine

• 1 sprig fresh thyme

• 1 cup brandy

• 1 oz butter

• 1/2 gallon water

• 2 lb. lobster bodies

1. Heat a large stock pot over medium heat. Add butter, onions, celery and carrots and sauté until vegetables are transparent.

2. Deglaze with brandy and sherry wine, add water and bring to a boil. There should be enough water to cover lobster bodies completely when immersed.

3. Add rest of ingredients and bring back to a boil. Lower heat and simmer for 20 minutes (being careful not to burn stock).

4. Pour all contents through sieve into clean stock pot. Set aside.

Ingredients and directions for bisque

• 8 oz butter

• 8 oz flour

• 8 oz heavy cream

• 1 tsp white pepper

• 4 chives, chopped

• 1 oz lobster, diced

1. In a stock pot or Dutch pan, melt butter until clear (do not burn).

2. Add flour to make a roux, cook for five minutes, stirring occasionally until the roux is a sandy color.

3. On low heat, add the lobster stock, constantly stirring to avoid lumps. Continue this process until stock is finished.

4. Add heavy cream, bring to a boil and simmer on low heat for 20 minutes. Season with white pepper. Bisque will thicken slightly.

5. Place in a soup bowl and garnish with chopped chives and diced lobster. Drizzle with a little brandy.