A Holiday Story + Lobster Bisque Recipe
December 26, 2013
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While many of you may be stuffed to the brim with turkey and, well, stuffing, I am not quite ready for the festivities to end. So before we start on our New Years resolutions, let's take a peek at one more stunning holiday feast, complete with a recipe for lobster bisque that will leave your mouths watering. Designed by The Summer House and Coppermill Kitchen and captured by James Ransom, there's more right here!
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From The Summer House... This photo shoot took place in a 3 million dollar estate in New Canaan and we wanted to tell a story of holiday entertaining by combining "Old Vs New". Chef Phil Crispo is a food network chopped winner and a former CIA professor and now is residing in a castle in Maine where he is turning it into a bed and breakfast. Photography was shot by award winning James Ransom who has a extensive resume in shooting all things "living". Decor and design was created by The summer House in New Canaan and cookware provided by Coppermill Kitchen. It was a two part photo shoot taking place in the kitchen during preparation of the menu while shooting the dining room all set up for a holiday gathering. Each setting had a splash of our very own one of a kind copper pieces.


And because we couldn't share all of this mouth watering goodness without divulging a fabulous recipe, here's chef Phil Crispo's lobster bisque that will trick ANYONE into believing you're a professional chef.
Phil Crispos Lobster Bisque Soup
Prep Time
10 Minutes
Cook Time
25 Minutes
Total Time
35 Minutes
1 lb lobster meat, cut into small chunks 1 Star Anise
4 tablespoons minced shallots 4 tablespoons chopped green onions
4 garlic cloves, crushed 1/4 cup Brandy
4 teaspoons Worcestershire sauce 4 teaspoons Tabasco sauce
3 teaspoons fresh thyme 6 tablespoons dry sherry
2 teaspoons paprika ( Sweet) 16 floz Lobster Stock (Can use pre made)
8 ounces tomato paste 2 each Bay leafs
4 cups heavy whipping cream 8 tablespoons butter
Chopped Parsley
In a saute pan, heat a little oil over med-high heat and sauté the star anise, shallots, onions, and garlic, covered, for 3-5 minutes.
Deglaze/flambé the pan with the Brandy.
Add the Worcestershire, tabasco, and thyme and sauté for another minute.
Deglaze the pan with the sherry.
Add the paprika; hot water and lobster base and combine well.
Stir in tomato paste and add the bay leaves.
Simmer for 10 minutes.
Whisk in heavy cream and the butter and reheat but do not boil
Add the lobster and simmer until cooked through.
Season to taste with Sea Salt and Peper adding more Brandy or Sherry if desired!