Lobster Bisque Recipe

Lobster Bisque Preparation

1. 1

   Prepare the Lobster Stock

   In a large pot, melt the butter over medium heat. Add the lobster shells and sauté for about 5 minutes until they are fragrant. Add in the chopped onion, carrot, celery, and minced garlic. Continue to sauté for another 5-7 minutes until the vegetables are softened.

2. 2

   Build the Base

   Stir in the tomato paste and cook for 2 minutes. Pour in the white wine and scrape the bottom of the pot to deglaze. Let it simmer for about 5 minutes until the wine has reduced by half.

3. 3

   Add the Stock

   Pour in the fish stock and bring to a boil. Reduce the heat and let it simmer for 30-40 minutes, allowing the flavors to meld together. Strain the stock through a fine sieve and discard the solids.

4. 4

   Make the Bisque

   Return the strained stock to the pot and stir in the heavy cream, salt, and black pepper. Use an immersion blender to puree the soup until smooth. Adjust seasoning as necessary.

5. 5

   Prepare Scallop Mousseline

   In a food processor, blend the scallops until smooth. Add a little salt and pepper to taste. Form small balls or quenelles from the mixture using two spoons.

6. 6

   Serve

   Ladle the bisque into bowls, and place a few scallop mousseline on top. Finish with a dollop of crème fraîche and serve hot.