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Ingredients
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Main Ingredients
Garnish
Method
Preparation
- 1
Prepare the Lobster
In a large pot, melt 2 tablespoons of butter over medium heat. Add the lobster claws and cook, turning occasionally, for about 5-7 minutes or until the shells are bright red. Remove the claws and set aside to cool. Once cool, remove the meat from the claws and chop it into bite-sized pieces.
- 2
- 3
Add Tomato Paste and Wine
Stir in the tomato paste and cook for an additional 2 minutes. Pour in the dry white wine and bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
- 4
Add Stock and Herbs
Add the fish stock and chopped thyme to the pot. Bring to a boil, then reduce the heat to low and let it simmer for about 20 minutes.
Finalizing the Bisque
- 5
Blend the Mixture
Using an immersion blender, puree the soup until smooth. Alternatively, you can carefully transfer the mixture to a blender and blend in batches.
- 6
Add Cream and Lobster
Return the pureed soup to the pot over low heat. Stir in the heavy cream and the reserved lobster meat. Simmer gently for an additional 5-10 minutes until heated through.
- 7
Season the Bisque
Taste the bisque and season with salt and black pepper to your liking.
- 8