Lobster Bisque Recipe

Lobster Bisque Directions

1. 1

   Prepare the Lobster Stock

   In a large pot, heat olive oil over medium heat. Add the lobster shells and sauté for about 5 minutes until they turn red and fragrant.

2. 2

   Add Vegetables

   Add the chopped onion, carrots, celery, and minced garlic to the pot. Cook for another 5-7 minutes until the vegetables are softened.

3. 3

   Incorporate Tomato Paste and Wine

   Stir in the tomato paste and cook for 2 minutes. Pour in the dry white wine and bring it to a boil, scraping the bottom of the pot to release any bits.

4. 4

   Add Fish Stock

   Add the fish stock and bring the mixture to a simmer. Let it cook for about 30 minutes for flavors to meld.

5. 5

   Strain the Stock

   Using a fine mesh strainer, strain the mixture to remove the solids, pressing down to extract as much liquid as possible.

6. 6

   Make the Bisque

   Return the strained stock to the pot. Stir in the heavy cream and Troy & Sons Oak Reserve Cream, then season with salt and black pepper. Simmer for an additional 10 minutes.

7. 7

   Garnish and Serve

   Ladle the bisque into bowls, garnish with chopped chives, and serve hot.