MY amazing lobster bisque

I am very sensitive to flavors. If shrimp or shell fish is too "fishy" I can't handle it. I had to make my own version of lobster bisque and the handful of times I have made it for holiday's it is a winner. And lower fat etc!

Serves 4

2 TBSP minced shallot
2 bay leaves
3 gloves of crushed garlic
1-2 TSP of minced thyme
1 tsp of paprika (I  always use smoked)
2 tsp. Tabasco
2 TSP Worcester sauce
6 TBSP of salted butter
1 C half & half
4 oz tomato paste
6 TBSP sherry
1/2 C dry white wine
 1-1/2 vegetable stock
2 TBSP flour
1.5 pound COOKED lobster meat
Salt & fresh ground pepper to taste

Start 2 TBSP of butter and flour in a large sauce pan, stir over medium heat until becoming a ball and add rest of butter and garlic, shallot and herbs and cook until translucent. Add vegetable stock and tomato taste and whisk until combined, add Tabasco, Worcester, wine , sherry and cook until blended. Add cooked lobster and salt & pepper and remove from heat and whisk in half & half until combined and serve right away.

Buttery, creamy, not fishy...decadent.