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Ingredients
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Seafood
Vegetables
Liquids
Spices
Garnish
Method
Preparation
- 1
Prepare Lobster
If using whole lobsters, cook them in boiling water for about 8-10 minutes until bright red. Remove the meat from the shells and chop into bite-sized pieces. Reserve the shells.
- 2
Cooking
- 3
Make the Stock
In a large pot, add the reserved lobster shells, fish stock, and 2 cups of water. Bring to a boil, then reduce heat and let simmer for 30 minutes. Strain the stock and set aside.
- 4
- 5
Add Tomato Paste and Wine
Stir in the tomato paste, then pour in the dry white wine. Let it simmer for another 5 minutes to reduce slightly.
- 6
Combine Stock and Spices
Add the strained lobster stock to the pot along with the bay leaf, thyme, salt, black pepper, and cayenne pepper. Bring to a boil, then reduce to a simmer for 15 minutes.
- 7
Add Lobster Meat
Stir in the chopped lobster meat and let it cook for another 5 minutes.
- 8
Finish with Cream
Remove from heat and stir in the heavy cream. Adjust seasoning if necessary.
Serving
- 9
Garnish and Serve
Ladle the bisque into bowls, garnish with fresh parsley, and serve with lemon wedges on the side.