Lobster Bisque Recipe

Name: Maxwell's Steak & Seafoods LOBSTER BISQUE Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: French
Ingredients: 2 pieces lobster tails; 4 tbs butter; 1 cup onion; 1 cup carrot; 1 cup celery; 2 tsp garlic; 2 tbs tomato paste; 1 cup dry white wine; 4 cups lobster stock; 1 cup heavy cream; 1 tbs tarragon; 1 tsp salt; 1 tsp black pepper

Inspired by Maxwell's Steak & Seafood

Time1h

Serves4

classic french preparation, finished with heavy cream and tarragon

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Frequently paired with

The best thing to pair and share with LOBSTER BISQUE

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Louis Roederer "Cristal"

crisp · elegant · bright acidity

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Ingredients

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Lobster Bisque Ingredients

2 pieces lobster tails

4 tbs Butter

1 cup Onion

1 cup Carrot

1 cup celery

2 tsp Garlic

2 tbs tomato paste

1 cup dry white wine

4 cups lobster stock

1 cup Heavy cream

1 tbs tarragon

1 tsp Celtic sea salt

1 tsp black pepper

Method

Cooking Instructions

Prepare the Lobster

In a large pot, melt 2 tablespoons of butter over medium heat. Add the lobster tails and sauté for 5-7 minutes until they turn bright red. Remove from pot, let cool, then remove meat from shells and chop it into bite-sized pieces. Reserve shells.

Make the Base

In the same pot, add the remaining butter, onions, carrots, and celery. Sauté for about 8-10 minutes until softened. Add garlic and sauté for another minute.

Add Flavor

Stir in the tomato paste and cook for 2 minutes. Pour in the white wine and scrape up any browned bits from the bottom. Simmer for 5 minutes.

Add Stock and Shells

Add the lobster stock and reserved lobster shells to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes.

Blend the Bisque

Remove the shells and use an immersion blender to puree the soup until smooth. If using a regular blender, allow to cool slightly before blending in batches.

Finish the Soup

Return the bisque to the pot, add heavy cream, tarragon, salt, and pepper. Heat gently until warmed through. Stir in the chopped lobster meat just before serving.