Lobster Bisque Recipe

Directions

1. 1

   Prepare the Stock

   In a large pot, melt 2 tablespoons of butter over medium heat. Add the lobster shells and sauté for about 5 minutes until fragrant. Pour in the white wine and let it reduce by half. Add the fish stock or seafood broth, bring to a boil, then reduce to a simmer for 30 minutes.

2. 2

   Sauté the Vegetables

   In another pot, melt the remaining 2 tablespoons of butter. Add the onion, carrot, celery, and garlic. Cook until the vegetables are soft, about 5-7 minutes. Stir in the tomato paste and cook for another minute.

3. 3

   Combine and Blend

   Strain the lobster stock into the vegetable pot, discarding the shells. Bring to a simmer, then add the chopped lobster meat. Use an immersion blender to puree the mixture until smooth (or blend in batches in a regular blender).

4. 4

   Finish the Bisque

   Stir in the heavy cream and season with salt and black pepper to taste. Heat gently without boiling. Serve hot, garnished with chopped parsley and chives.