Lobster Bisque Recipe
Scratch made creamy lobster bisque warm enough to fill your longing for all things decadent
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Lobster
Bring a large pot of salted water to a boil. Add the lobster tails and cook for 8-10 minutes until they turn bright red and are cooked through. Remove and let cool. Once cool, extract the meat from the tails and chop into small pieces. Reserve the shells.
- 2
Chop the Vegetables
Finely chop the shallots, carrot, celery, and garlic cloves. Set aside.
Cooking the Bisque
- 3
- 4
Add Tomato Paste and Wine
Stir in the tomato paste and cook for 2 minutes. Then, pour in the white wine and bring to a simmer. Allow it to reduce for about 5 minutes.
- 5
Add Stock and Seasonings
Add the fish stock, reserved lobster shells, thyme, bay leaves, salt, and black pepper. Bring to a boil, then reduce heat and let it simmer uncovered for 30 minutes.
- 6
Blend the Bisque
Remove the pot from heat and carefully strain the mixture through a fine mesh sieve into another pot to remove shells and vegetable pieces. Return the liquid to the pot.
- 7
Add Cream and Lobster
Stir in the heavy cream and chopped lobster meat. Heat over low heat for an additional 5-10 minutes. Adjust seasoning with salt, pepper, and lemon juice to taste.
Serving
- 8
Serve the Bisque
Ladle the bisque into bowls and garnish with fresh thyme or lobster pieces if desired. Serve warm.
