Lobster Bisque Recipe

Cooking Instructions

1. 1

   Prepare the Lobster

   In a large pot, melt 2 tablespoons of butter over medium heat. Add the lobster tails and cook for about 5-7 minutes until they turn bright red. Remove and let cool. Once cooled, remove the meat from the tails and chop into chunks.

2. 2

   Sauté Vegetables

   In the same pot, add the remaining butter, onion, carrot, and celery. Sauté until the vegetables are softened, about 5-7 minutes. Add the garlic and cook for an additional minute.

3. 3

   Create the Base

   Stir in the tomato paste and cook for a couple of minutes. Pour in the sherry and cook, scraping the bottom of the pot, until the sherry is reduced by half.

4. 4

   Add Stock

   Add the fish stock and season with salt, black pepper, and thyme. Bring to a boil, then reduce heat and simmer for 20 minutes.

5. 5

   Blend the Bisque

   Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half.

6. 6

   Finish with Cream

   Stir in the heavy cream and the lobster meat. Heat through without boiling. Adjust seasoning to taste.

7. 7

   Serve

   Ladle the bisque into bowls and garnish with additional lobster chunks and a drizzle of cream if desired.