Lobster Bisque Recipe
Roasted vegetables, butternut squash, leeks, aromatics slow cooked in seafood stock, served with crème fraiche, chives and butter poached Maine Lobster
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Ingredients
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Vegetables and Aromatics
Seafood Stock
Lobster and Garnish
Method
Preparation of Vegetables
- 1
Roasting the Vegetables
Preheat your oven to 400°F (200°C). Toss the butternut squash, leeks, carrots, and celery in a bowl with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes or until tender and slightly caramelized.
- 2
Sautéing Aromatics
In a large pot, add a tablespoon of olive oil over medium heat. Once hot, add the minced garlic, chopped thyme, and bay leaf. Sauté for 2-3 minutes until fragrant.
Making the Bisque
- 3
Combine Ingredients
Add the roasted vegetables to the pot with the sautéed aromatics. Pour in the seafood stock and white wine. Bring to a simmer and cook for about 20 minutes to allow flavors to meld.
- 4
Blending
After simmering, remove the bay leaf. Use an immersion blender to puree the mixture until smooth. If you prefer a finer texture, strain through a sieve.
Lobster Preparation
- 5
Butter Poaching Lobster
In a small saucepan, melt the butter over low heat. Add the cooked lobster tails and poach gently for about 5 minutes until heated through. Remove from heat and chop the lobster into bite-sized pieces.
