Foodie Fridays: Easy Lobster Bisque

From Websurfer's Cookbook

I wanted to serve a simple seafood meal for Christmas, and this recipe for Easy Lobster Bisque was just the sort of dish I was looking for.  We happened to have a couple of lobster tails in the freezer that really had to be cooked as soon as possible, and all of the other ingredients were readily obtainable, so it was quite easy to prepare this soup quickly.  The rich and decadent soup tastes like it took hours to prepare, and it is a great start to a special winter holiday dinner.

Easy Lobster Bisque

3 T. butter
2 large mushrooms, chopped
1 small onion, chopped
1 stalk of celery, chopped
1 medium carrot, chopped
2 C. vegetable or chicken stock
1/8 tsp. salt
1/8 tsp. cayenne pepper
1/2 C. low fat milk
1 C. heavy cream
1/2 C. dry white wine
2 cooked lobster tails, meat removed and diced

In a large pot, melt the butter over medium heat.  Add the vegetables and cook for about 10 minutes.  Add the stock, salt, and cayenne pepper.  Bring to a boil and simmer for about 10 minutes.  Remove the pot from the heat and add the lobster meat.  Using an immersion blender, purée the soup until smooth.  Stir in the remaining ingredients and cook until thickened, stirring frequently, about 30 minutes.  Serves 4.

Note: If desired, top each serving with a spoonful of sherry.