Lobster Bisque Recipe

Preparation

1. 1

   Prepare the Lobster

   In a large pot, bring water to a boil. Add the lobster tails and cook for about 8-10 minutes until they are bright red and cooked through. Remove them from the pot and let cool. Once cool, remove the meat from the tails and chop it into bite-sized pieces. Reserve the shells for later use.

2. 2

   Sauté Vegetables

   In the same pot, melt the butter over medium heat. Add the chopped onion, celery, and carrot. Sauté for about 5-7 minutes until the vegetables are soft. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

3. 3

   Add Tomato Paste and Wine

   Add the tomato paste to the pot and stir well to combine. Pour in the dry white wine and scrape the bottom of the pot to deglaze it. Let the mixture simmer for about 5 minutes.

4. 4

   Add Stock

   Add the fish stock (or clam broth) to the pot along with the reserved lobster shells. Bring to a boil, then reduce the heat to low and let it simmer for 30 minutes to allow the flavors to meld.

5. 5

   Strain the Mixture

   After simmering, strain the mixture through a fine-mesh sieve into another pot, discarding the shells and solids. Return the liquid to the pot.

6. 6

   Add Cream and Season

   Stir in the heavy cream and add salt, black pepper, and cayenne pepper to taste. Heat gently until warmed through, but do not boil.

7. 7

   Add Lobster Meat

   Finally, add the chopped lobster meat to the bisque and stir gently to combine. Heat for another 5 minutes without boiling.

8. 8

   Serve

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