Lobster Bisque

Suggested wine: Chardonnay Rosehall Vineyard
 

2 tbsp. butter
1 small onion, chopped
2 tbsp. chopped celery
2 tbsp. all-purpose flour
1 ½ cups whole milk or light cream
1 cup chicken or seafood stock
¼ cup dry white wine
8 oz. cooked lobster meat, minced
½ tsp. salt
¼ tsp. white pepper
¼ tsp. paprika
 
In a medium-sized soup pot over medium heat, melt butter. Add onion and celery, and sauté for 5 minutes or until onions are transparent. Sprinkle with flour, and cook for an additional 3 minutes, stirring constantly. Slowly add milk or cream, stock and wine, whisking constantly until mixture is smooth and begins to thicken. Add minced lobster meat, salt, pepper and paprika and simmer for 15 minutes over low heat, stirring occasionally. Remove from heat and puree in a blender. Serve hot with minced chives.
 
Makes 4 servings.