Lobster Bisque Recipe

Directions

1. 1

   Prepare the Lobster

   Once cooled, extract the meat from the tails and chop it into bite-sized pieces. Set aside for later.

2. 2

   Sauté Aromatics

   In a large pot, melt the butter over medium heat. Add the finely chopped shallots and sauté for about 3-4 minutes until they become translucent.

3. 3

   Add Garlic and Tomato Paste

   Stir in the minced garlic and cook for another minute. Then, add the tomato paste and cook for another 2-3 minutes, stirring frequently.

4. 4

   Deglaze with Sherry

   Pour in the Amontillado Sherry and let it simmer for about 5 minutes, scraping the bottom of the pot to release any brown bits.

5. 5

   Add Fish Stock

   Pour in the fish stock and bring the mixture to a boil. Reduce the heat and let it simmer for about 15 minutes.

6. 6

   Blend the Soup

   Using an immersion blender, carefully blend the soup until smooth. Alternatively, you can transfer to a blender in batches. Return the blended soup to the pot.

7. 7

   Add Cream and Season

   Stir in the heavy cream, and season with salt and freshly ground black pepper. Allow the soup to heat through, but do not boil.

8. 8

   Finish with Lobster

   Finally, add the chopped lobster meat to the bisque and let it warm for a few minutes.

9. 9

   Serve

   Ladle the lobster bisque into bowls and garnish with chopped chives before serving.