Lobster Bisque

Even though Croce’s Restaurant & Jazz Bar is closing its Gaslamp Quarter business after 30 years, you can still enjoy dishes such as this lobster bisque at Croce’s Park West, starting with their Jan. 19 grand opening for San Diego Restaurant Week.

Lobster Bisque
Makes 1 gallon

6 T. butter, divided use

1 carrot, peeled and diced

1 small onion, diced

3 celery stalks, diced

1/3 c. sherry

4 qt. lobster stock (recipe below)

1 c. heavy cream

1/4 c. flour

1 T. salt

1 t. white pepper

2 T. Old Bay seasoning

Lemon-tarragon crème fraîche (recipe below)

In a large pot, sauté the carrot, onion and celery in 2 T. butter. Deglaze with sherry, then add the lobster stock and bring to a boil. Add cream. Purée the soup in a blender.

In a small pan, melt remaining 4 T. butter over low heat. Thoroughly mix in flour and cook over low heat for 5 minutes. Add the soup, stirring so lumps don’t form. Season with salt, pepper and Old Bay seasoning. Pour through a strainer. Serve with a dollop of crème fraîche.

Lobster Stock
Makes 4 quarts

3 lbs. lobster bodies

1/2 c. tomato paste

2 carrots, chopped

1 yellow onion, chopped

5 celery stalks, chopped

2 c. sherry wine

2 gal. water

2 bay leaves

Place lobster on a baking sheet and coat with tomato paste. Bake at 350 degrees for 30 minutes. Remove from oven and place in a large stockpot. Add remaining ingredients, bring to a boil and reduce by half, then strain.

Lemon-Tarragon Crème Fraîche
Makes 1/2 cup

1/2 c. crème fraîche

1/2 lemon, zested and juiced

1 t. fresh tarragon, minced

1/4 t. kosher salt

1/8 t. pepper

Whisk all ingredients together in a small mixing bowl and refrigerate until ready to use.

Tania Nelson
Croce’s Park West
2760 Fifth Ave.
Bankers Hill
Crocesparkwest.com