Classic Lobster Bisque Recipe
Indulge in our Classic Lobster Bisque, a luxurious and velvety soup that captures the essence of the ocean. Crafted with freshly caught lobster meat, simmered to perfection with aromatic herbs and a splash of sherry, this bisque is rich and creamy, with a hint of spice that warms the soul. Served with a drizzle of truffle oil and a sprinkle of chives, each spoonful is a delightful experience that transports you to a seaside escape.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Cook the Lobster
In a large pot, bring salted water to a boil. Add the lobster tails and cook for about 8-10 minutes until they are bright red and cooked through. Remove the lobster tails, let cool, and then remove the meat from the shells, chopping it into bite-sized pieces. Reserve the shells for later.
- 2
- 3
Add Tomato Paste and Wine
Stir in the tomato paste and cook for 2 minutes. Pour in the white wine and let it simmer for about 5 minutes, allowing the alcohol to evaporate.
- 4
Make the Stock
Add the fish stock, lobster shells, bay leaf, and thyme to the pot. Bring to a boil, then reduce the heat and let it simmer for about 30 minutes.
- 5
Blend the Soup
Remove the lobster shells and bay leaf from the pot. Use an immersion blender to purée the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a regular blender in batches.
- 6
Finish with Cream
Return the puréed soup to the pot and stir in the heavy cream. Bring to a gentle simmer and season with salt and black pepper to taste. Stir in the reserved lobster meat.
- 7
Serve
Ladle the bisque into bowls and garnish with fresh herbs or additional lobster meat if desired. Serve hot.
