Bisque De Homard Recipe
lobster bisque, fennel, sunchoke, lobster tail, preserved lemon
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Ingredients
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Main Ingredients
Method
Preparation Instructions
- 1
Prepare the Lobster
Bring a large pot of salted water to a boil. Add the lobster tails and cook for about 8-10 minutes until they are bright red and cooked through. Remove from water, let cool, then extract the meat and chop it into bite-sized pieces. Set aside.
- 2
- 3
Cook the Sunchokes
Add the sunchokes to the pot and stir for a few minutes. Then pour in the chicken or seafood stock. Bring to a simmer and cook until the sunchokes are tender, about 15-20 minutes.
- 4
Blend the Soup
Using an immersion blender or a regular blender, puree the mixture until smooth. If using a regular blender, be sure to let it cool slightly before blending to avoid splatters.
- 5
Finish the Bisque
Return the pureed soup to the pot. Stir in the heavy cream and the reserved lobster meat. Zest the preserved lemon and add it to the soup. Season with salt, black pepper, and fresh herbs to taste. Heat gently until warmed through.
- 6
Serve
Ladle the bisque into bowls and garnish with additional fresh herbs if desired. Enjoy your lobster bisque!
