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Ingredients
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Seafood
Vegetables
Liquids
Spices & Seasoning
Garnish
Method
Preparation
- 1
Prepare the Lobster
If using whole lobsters, cook them in boiling water for about 8-10 minutes until fully cooked. Allow to cool, then remove the meat from the shells and chop it into bite-sized pieces. Reserve the shells.
- 2
Chop the Vegetables
Finely chop the onion, carrot, and celery. Mince the garlic cloves.
Cooking
- 3
- 4
Add Lobster Shells and Tomato Paste
Add the reserved lobster shells and tomato paste to the pot. Stir well and cook for an additional 3-4 minutes to enhance the flavors.
- 5
Add Liquids and Seasoning
Pour in the chicken stock, sherry (or white wine), and add the bay leaves, thyme, salt, and black pepper. Bring the mixture to a boil, then reduce to a simmer. Let it simmer for about 30 minutes.
- 6
Blend the Soup
After simmering, remove the shells and bay leaves from the pot. Use an immersion blender to puree the bisque until smooth. Alternatively, transfer the mixture in batches to a blender.
- 7
Add Lobster Meat and Cream
Return the bisque to the pot if using a blender. Stir in the chopped lobster meat and heavy cream. Heat the bisque gently until warmed through.
