Lobster Bisque

Tracey Wilkinson


  • 2 lobster tails (chopped)
  • 1 1/2 tablespoons Infused  Butter Olive Oil
  • 2 large shallots, chopped
  • 1 to 2 stalks celery, chopped
  • 1 carrot, peeled and chopped
  • 1 to 2 cloves garlic, peeled and crushed
  • 1/2 cup  Sherry Reserva Balsamic, cognac, or brandy
  • 1 tablespoon tomato paste
  • 1 teaspoon roughly chopped tarragon
  • 4 cups lobster stock or clam juice
  • 1/4 cup heavy cream, warmed
  • 2 teaspoons cornstarch
  • Salt and white pepper, to taste
  • White  truffle oil, to garnish
  • Sauteed lobster meat, to garnish (optional)


  • Open and rinse the lobster under cold water.
  • In a large pot (or Dutch oven), add butter oil over moderate heat, add lobster and heat about 1-2 minutes. Add the shallots, celery, and carrots and cook until softened, about 5-7 minutes. Stir in the garlic and sauté for another minute.
  • Pour in the sherry. Increase the heat to high and simmer until almost all of the liquid cooks out, 3 - 5 minutes. Stir in the tomato paste and tarragon, followed by the clam juice/lobster stock. Bring to a boil, reduce heat to medium-low and simmer for 20 - 25 minutes.
  • Strain the soup through a fine mesh sieve and return the liquid to the pot. Place the solids (vegetables, lobster meat) in a heavy duty blender and process until smooth. Add the puree back to the pot. Bring the mixture to a simmer and cook for 10 more minutes.
  • Strain the bisque through a colander lined with a cheese cloth, pushing the solids with a wooden spoon to get as much liquid out as possible. Discard the solids.
  • Return the bisque to the pot. Add the warm cream and bring to a gentle simmer. Whisk the starch into 2 tablespoons of cold water and add to the bisque.
  • Continue cooking until soup reaches desired thickness, about 2-3 minutes more. Garnish with truffle oil.
  • Serve with toasted French bread or crackers.


Read more →

Clam Chowder with Butter Oil and Rosemary

Tracey Wilkinson

Boy it got cold so fast...had to bring my Herbs and Olive Trees inside.  I needed this "Chowda" today!


  • 1 cup onion, diced
  • 1 cup celery, diced (optional…Mike doesn’t like celery 😊)
  • 2 cups diced potatoes, skin-on
  • 2 to 3 (6.5 ounce) cans clams, juice reserved
  • 1 teaspoon Himalayan Sea Salt
  • 1/4 cup Extra Virgin Butter Oil
  • 1/2 cup + 2 tablespoons Breadtopia Spelt
  • 3 cups Almond Milk
  • 1 cup Whole Milk
  • Drizzle of Champagne Balsamic (I know it sounds weird but adds a little potato salad tart)
  • Garnish with Rosemary or Basil


  • Place onion, celery and potatoes in a large saucepan. Pour clam juice over veggies (don't add the clams yet); add enough water just to cover the vegetables, sprinkle on salt, and simmer until tender.
  • Make white sauce when veggies are done simmering. In another large saucepan, add butter oil, flour, mixing well with a whisk.
  • Add both Milks and whisk until slightly thickened. Add clams, simmered vegetables and more salt, as desired.
  • Drizzle with balsamic and garnish.

Serve with crusty sourdough bread.

Read more →