Pepper Lobster Tomato Bisque

This is a recipe that comes to us from my father, who is a great cook and loves to experiment in the kitchen. He took my Tomato Basil Bisque, and adjusted it to come up with this creation! As soon as I can get my hands on some good lobster (in my very land-locked city) I will be making this myself. Enjoy!

Pepper Lobster Tomato Bisque
Cook Time: 25 minutes
Total Time: 25 minutes
Serves: 2-4

1 cup cooked lobster meat, about 1 small lobster
1/3 cup dry sherry or Amaretto (needs to be sweet or introduces bitter taste)
¼ cup butter
¼ cup diced white onion
2 gloves garlic
2 cups diced tomatoes
¼ cup cream cheese
¼ cup diced chives
2 cups milk or cream
3 tablespoons flour
1 hot pepper (habañero for me)
dash of soya sauce
salt and pepper to taste
seasoned salt to taste

Boil lobster in furiously boiling water for 4 minutes, take out and allow to cool.  Cut back and belly of tail with poultry shears, peel off shell and tough skin, dice into 1/2 inch cubes and combine in a small bowl with Amaretto or sweet liquor of your choice; set aside.

In a medium pot over low heat, melt butter. Cook garlic and white onion until they start to brown. Add in tomato and soya sauce simmer 10 minutes until mixture is soft. Add in Lobster marinade but hold back lobster meat, and add cream cheese. Mash with a potato masher or whip with a Braun hand held blender. Add chives and whole hot pepper. Simmer until liquid is reduced and tomato sauce is thick.

Whisk salt, pepper, flour and milk, and then add to tomato sauce mixture. Bring to a boil or until sauces thickens. Fish out the hot pepper (should be soft and mushy, but still whole, for added zip, squeeze pepper against side of pot using stir spoon to get out more oil and juices, but fish out the pepper body with the seeds still inside). Add in lobster and simmer to get heat even. Add salt and pepper to taste and serve with Parsley garnish.

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