Lobster Bisque Recipe

Preparation Steps

1. 1

   Prepare the Lobster

   In a large pot, melt 2 tablespoons of butter over medium heat. Add lobster tails and cook for about 5 minutes, turning occasionally, until they turn bright red. Remove from pot and set aside to cool. Once cooled, remove the meat from the shells and chop into bite-sized pieces. Reserve the shells.

2. 2

   Sauté Vegetables

   In the same pot, add the remaining butter, onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add garlic and tomato paste, cooking for an additional 2 minutes.

3. 3

   Add Sherry and Stock

   Pour in the sherry and cook for 2 minutes, scraping any bits off the bottom of the pot. Add the lobster shells and the fish stock. Bring to a boil, then reduce heat and simmer for 30 minutes.

4. 4

   Blend the Mixture

   Remove the lobster shells and carefully blend the soup mixture until smooth using an immersion blender or a regular blender. Return the blended mixture to the pot.

5. 5

   Finish with Cream and Crème Fraîche

   Stir in the heavy cream and crème fraîche. Add the reserved lobster meat and heat gently until warmed through. Season with salt and black pepper to taste.

6. 6

   Serve

   Ladle the bisque into bowls and garnish with chopped fresh parsley. Serve hot.