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Ingredients
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Bisque Base
Topping
Method
Prepare Lobster
- 1
Cook Lobster Tails
In a large pot of boiling salted water, cook the lobster tails for 8-10 minutes until they are bright red and cooked through. Remove the tails from the pot, let them cool, then remove the meat from the shells and chop into bite-sized pieces.
Make the Bisque
- 2
- 3
Add Tomato Paste and Wine
Stir in the tomato paste and cook for 2 minutes. Pour in the dry white wine, scraping the bottom of the pot to deglaze. Let it simmer for about 5 minutes.
- 4
Add Stock and Season
Add the fish or lobster stock, bringing the mixture to a boil. Reduce the heat and let it simmer for 20 minutes. Season with salt, black pepper, cayenne pepper, and thyme.
- 5
Blend and Add Cream
Using an immersion blender, blend the bisque until smooth. Stir in the heavy cream and the cooked lobster meat. Allow it to heat through for another 5 minutes.
Serve the Bisque
- 6
Plate and Garnish
Ladle the lobster bisque into cups. Top with lump crab meat and garnish with chopped fresh parsley. Serve with lemon wedges on the side.
