WINE & FOOD AFFAIR RECIPES

Soups

The Ultimate Lobster Bisque

David Coffaro Vineyards & Winery

7485 Dry Creek Road
Geyserville, CA 95441
coffaro.com

  • RECIPE YEAR: 2013
  • RECIPE BY: Matthew Paille, Epicurean Escape Catering
  • YIELD: Serves 12
  • PAIRS WELL WITH: Coffaro Dry Creek Valley Sauvignon Blanc

We first served this delicious lobster bisque at the winery during a Barrel Tasting Weekend a few years ago. The sheer number of people fighting to the front of the line for seconds led us to believe this was the perfect recipe for the Wine and Food Affair event. Now you can enjoy this dish with your family and friends . . . no elbowing necessary.

Lobster Stock

Ingredients:
  • 5 pounds lobster shells
  • 1 pound shrimp shells
  • 2 carrots, peeled and cut into 1/4-inch slices
  • 1 yellow onion, cut into large dice
  • 1 bay leaf
  • 1 bunch fresh thyme
  • 3 celery stalks, cut into 1-inch pieces
Directions:
To prepare the lobster stock, preheat the oven to 400°F.

Place the lobster and shrimp shells in a large roasting pan and roast until they are well caramelized.

Transfer the roasted shells to a large stockpot and add the carrots, onion, bay leaf, thyme and celery. Add water to cover by a few inches and bring to a simmer. Simmer gently for 30 minutes, skimming the foam off the surface of the stock. Strain the stock through a fine-mesh sieve into a large bowl, discarding the solids. You will need 8 cups lobster stock for the bisque.

Lobster Bisque

Ingredients:
  • 4 tablespoons unsalted butter
  • 1/2 cup diced shallots
  • 6 garlic cloves, minced
  • 1 can (14 1/2 ounces) San Marzano tomatoes, drained
  • 1/2 bottle Coffaro Sauvignon Blanc
  • 8 cups heavy cream
  • 8 cups lobster stock
  • 1 tablespoon all-purpose flour
  • 2 tablespoons fresh lemon juice
  • Salt, to taste
  • Red pepper flakes, to taste
  • 1/2 pound lobster meat, finely chopped
  • 2 tablespoons Meyer lemon olive oil
  • Chopped fresh chives or tarragon for garnish
Directions:
To prepare the bisque, wipe the stockpot clean, place over medium heat and melt 3 tablespoons of the butter. Add the shallots and garlic and cook, stirring occasionally, until translucent. Add the tomatoes and cook, stirring occasionally, for 10 minutes.

Add the wine and simmer until the mixture is reduced by two-thirds. Add the cream and lobster stock and simmer for 10 minutes.

Put the flour in a small bowl and stir in the remaining 1 tablespoon butter until blended to form a roux. Add the roux to the soup and stir well. Simmer until the bisque thickens slightly, about 5 minutes more. 

Add the lemon juice and bring the bisque back to a simmer. Strain it through a fine-mesh sieve and adjust the seasoning with salt and red pepper flakes.

To serve, place the lobster meat in soup bowls and ladle the bisque on top.  Garnish each serving with a light drizzle of Meyer lemon olive oil and a sprinkling of chives.

David Coffaro Vineyards & Winery

7485 Dry Creek Road
Geyserville, CA 95441
coffaro.com