During the 12 Days of Christmas, the foodies at Chop on the Block will be featuring a holiday recipe. We hope you enjoy our selections.

The most incredible lobster bisque in all of the midwest is served at the Cape Cod Room in Chicago's famous Drake Hotel. Master sous chef Russ Elliott has perfected the original recipe dating back to 1933, serving up a classic and elegant soup that has a creamy, comforting texture. Our take on Elliott's inspired lobster bisque is featured below. Serves six.

Ingredients:

• 4 tbsp. salted butter
• 4 tbsp. flour
• 2 tbsp. tomato paste
• 4 cups seafood or chicken stock
• 4 cups heavy cream
• 3 cups cooked lobster meat from fine fish monger or seafood specialty store
• 3 tsp. yellow onion, finely minced
• Worcestershire sauce
• 3 cups fine sherry
• 1 tsp. thyme
• pinch of nutmeg
• 1 lemon
• fresh ground pepper

Directions:

In a large pan, melt butter and sauté green onion slowly. Add cooked lobster meat and heat on low heat 5 minutes. Add tomato paste, flour, worchestershire, thyme, nutmeg and juice from lemon and blend for 3 minutes. Stir in broth and sherry. Simmer on low for 15 minutes. Add heavy cream and heat slowly for 5 minutes before serving. Add generous garnish of cracked ground pepper.

Coming tomorrow: Classic Caeser Salad