Lobster Bisque Soup Recipe

Lobster Bisque Soup

1. 1

   Prepare the Lobster

   Poach the lobster tails until cooked through.

2. 2

   In a large pot, bring water to a simmer. Add the lobster tails and poach for about 6-8 minutes until they are opaque and the meat is tender.

3. 3

   Remove the lobster tails from the pot and let them cool slightly. Once cool, extract the meat from the shells and chop it into bite-sized pieces. Set aside.

4. 4

   Sauté the Vegetables

   Cook the aromatics to build flavor.

5. 5

   In the same pot, melt the butter over medium heat. Add the chopped onion, celery, and carrot. Sauté for 5-7 minutes until the vegetables are soft and the onion is translucent.

6. 6

   Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

7. 7

   Add Tomato Paste and Wine

   Incorporate the tomato paste and deglaze with white wine.

8. 8

   Stir in the tomato paste and cook for 2 minutes to caramelize slightly. Pour in the dry white wine and scrape the bottom of the pot to deglaze. Allow it to simmer for about 5 minutes.

9. 9

   Add Stock and Seasonings

   Combine the stock and seasonings for a rich base.

10. 10

    Add the fish or chicken stock to the pot and bring it to a boil. Reduce the heat and let it simmer for 20 minutes.

11. 11

    Season with salt, black pepper, and cayenne pepper. Adjust to taste.

12. 12

    Blend and Finish the Soup

    Create a smooth and creamy bisque.

13. 13

    Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, transfer it to a countertop blender in batches.

14. 14

    Return the blended soup to the pot and stir in the heavy cream. Heat gently without boiling.

15. 15

    Serve

    Garnish and enjoy warm.

16. 16

    Ladle the bisque into bowls and top with the chopped lobster meat and fresh parsley. Serve immediately.