Brick Street Lobster Bisque

A few years ago, I frequented a St. Louis steakhouse that served an exquisite lobster bisque as a predecessor to their steaks. I did my best to mimic this recipe and had much difficulty in doing so. As time passed, I found that the secret ingredient, if you will, was sherry. Try this rather simplistic recipe out. It is sure to impress and please.

Ingredients:

1 ½ cups of cooked lobster meat, cubed

8 ounces of cream cheese

¼ cup of chopped onions

1 ½ cups of milk

2 tablespoons of butter

2 tablespoons of sherry

¼ teaspoon of salt

Ok, so:

In a large pot, melt the butter over medium heat. When the butter is well liquefied, add the onions and cook them until they lightly caramelize and are tender. Decrease the heat to medium-low and add the milk and cream cheese. Allow this to simmer, stirring occasionally until the cheese has melted. Add the remaining ingredients and let simmer at medium heat for another 4-5 minutes. If you desire a more creamy texture, pour this mixture into a blender or food processor and pulse a few times. If you choose to take this route, be careful to not puree the bisque too finely or the generally accepted texture and integrity will be lost.