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Georgia Virginia
"For many years, I dreamed of moving to Florida. Then one day I finally made that leap. That was two and a half years ago. I bought a lovely home in the East Hill neighborhood of Pensacola. Since then I have enjoyed spending time at the beach, traveling the coast, dining out and also cooking at home."
Southern Recipes on The Coast
Welcome to my new blog on recipes
Many of my favorite recipes are southern dishes using fresh ingredients. There are many recipes passed down over generations from family and friends. Two of my favorites are homemade mayo and quash casserole. These recipes came from my mother and particularly my grandmother. Since then, it has become a passion of mine to use fresh quality ingredients. The better quality ingredients, the better quality life.
Shortly after I moved into my new home I met the man of my dreams. David Joseph Hayes happens to be the publisher of Coastal Cuisine Magazine. He too loves Pensacola and the lifestyle it allows us. We started a small vegetable and herb garden this Spring and it has been so enjoyable and rewarding. David and myself share a love for the coast and a passion for cooking with fresh ingredients. Coastal Cuisine Magazine focuses on coastal cuisine and features the best places to find fresh seafood on the Gulf Coast.
Our enjoyment from dining out is special for us. It leads to an endless number of adventures in experiencing new and old restaurants, traveling, meeting Chefs and experiencing all of what the coastal lifestyle has to offer; but for us there is nothing like cooking at home. Whether it is cooking for ourselves or those close to us. We are dedicated to using the freshest ingredients when preparing a meal. Herbs like Basil, Rosemary, and Thyme are often picked from the garden to go in our sauces adding nutrients and flavor to the overall dish. We're just getting started and hope that you come along on the journey!
My love for Lobster Bisque started in my twenties while visiting Florida's Gulf Coast. Ever since, I am always looking for the best lobster bisque. After years of trying out different ones, I finally decided it was time to create one of my own. It can be a bit daunting, but in actuality, it wasn't that hard. After doing a bit of research, I hit on the right recipe. I added my own twist to it, and it did not disappoint.
Please allow me to share it with you, the readers. Below is the Perfect Lobster Bisque!
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Georgia Virginia's - Perfect Lobster Bisque!
Ingredents
2 Tps. Butter
1 Onion
1 Carrot, diced
1 Celery stick, chopped
3 garlic cloves, minced
2 Tps. tomato sauce
2 Cups stock (preferably fish or seafood, if not veg works well too
1 Cup white wine
1/4 Cup Cognac, brandy or dry sherry
12 oz. cooked knuckle n claw lobster meat, thawed and roughly chopped
1 Tsp. smoked Paprika
1 Sprig of Thyme
1/2 Cup heavy cream
Directions
In a large pot, melt the butter on medium heat. Then add onions , carrots, celery, garlic and tomato paste. Cook until the onions are soft and translucent, stirring often about 5 mins.
Add flour, and cook 2 mins.
Reduce heat to medium or low, and add stock, white wine, cognac ( or brandy or dry sherry), lobster, paprika and thyme, and stir to combine. Cook 30 mins, stirring occasionally.
Stir in heavy cream, then check for seasoning. If needed season with salt and pepper. Remove the sprig of thyme. Serve hot, or if you prefer a smooth bisque, blend the bisque with a hand blender or carefully transfer to a food processor and puree until smooth.