- Sautee the shallots and tomatoes in butter until the liquid from the tomatoes is almost evaporated
- Add the flour and stir well
- Cook for 5 minutes
- Add the white wine and stir well
- Add the lobster stock and simmer for 15 to 20 minutes
- Add the heavy cream and simmer until bisque slightly thickens....
- Remove from the stove and strain
- Put about 3 ounces of lobster meat in a food processor and puree until smooth
- Add the lobster puree to the bisque
- Cut the remaining lobster meat into bite-size chunks and add to the bisque
- Add sherry, return to medium heat and simmer for 12 minutes
- Season with salt and pepper to taste
- Garnish with a drizzle of basil olive oil


Enjoy!!! This will serve four! Thanks Mom....!