Lobster Bisque Recipe

Cooking Instructions

1. 1

   Prepare the Lobster Stock

   In a large pot, melt the butter over medium heat. Add the lobster shells, onion, carrot, celery, and garlic. Sauté until the vegetables are soft and the shells are fragrant, about 5-7 minutes.

2. 2

   Add Tomato Paste and Sherry

   Stir in the tomato paste and cook for an additional 2 minutes. Pour in the dry sherry and bring to a simmer, scraping the bottom of the pot to release any browned bits.

3. 3

   Add Fish Stock

   Add the fish stock and bring to a boil. Reduce heat and let it simmer for 30 minutes to let the flavors meld.

4. 4

   Strain the Stock

   Strain the stock through a fine-mesh sieve into a clean pot, pressing down on the shells to extract as much liquid as possible. Discard the solids.

5. 5

   Add Cream and Lobster Meat

   Return the strained stock to medium heat. Stir in the heavy cream and lobster meat. Season with salt and black pepper. Heat through, but do not boil.

6. 6

   Finish with Crème Fraîche and Chives

   Ladle the bisque into bowls and top each serving with a dollop of crème fraîche and a sprinkle of chopped chives.