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Ingredients
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Base Ingredients
Seasonings
Topping
Method
Preparation of Lobster Stock
- 1
In a large pot, combine the lobster shells and water. Bring to a boil over medium-high heat.
- 2
Reduce heat and simmer for 30 minutes, skimming any foam that forms on the surface.
- 3
Strain the stock through a fine-mesh sieve into a large bowl, discarding the shells. Set the stock aside.
Cooking the Bisque
- 4
- 5
Add the tomato paste and cook for another 2 minutes, stirring frequently.
- 6
Pour in the white wine and bring to a boil. Cook for 5 minutes until the wine reduces by half.
- 7
Add the reserved lobster stock, bay leaf, thyme, cayenne pepper, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
- 8
Remove the bay leaf and use an immersion blender to purée the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender.
- 9
Stir in the heavy cream and heat through, but do not boil. Adjust seasoning with salt and pepper to taste.
