Maine Lobster Bisque (cup) Recipe

Preparation

1. 1

   Cook the Lobster

   In a large pot of boiling salted water, cook the lobster tails for about 8-10 minutes until bright red and cooked through. Remove from water, let cool, then extract the meat and chop it into bite-sized pieces. Set aside.

2. 2

   Sauté Aromatics

   In the same pot, melt the butter over medium heat. Add the minced shallots and garlic, and sauté for about 3-4 minutes until they are translucent and fragrant.

3. 3

   Add Tomato Paste and Wine

   Stir in the tomato paste and cook for another 2 minutes. Then pour in the dry white wine, scraping the bottom of the pot to release any browned bits. Let it simmer for about 5 minutes until the wine reduces slightly.

4. 4

   Incorporate Stock

   Add the fish stock to the pot and bring it to a gentle boil. Reduce heat to low and let it simmer for about 15 minutes.

5. 5

   Blend the Soup

   Using an immersion blender, blend the mixture until smooth. If using a regular blender, allow to cool slightly before blending in batches.

6. 6

   Add Cream and Season

   Stir in the heavy cream, salt, black pepper, and chopped thyme. Heat gently for another 5 minutes without boiling.

7. 7

   Finish with Lobster

   Fold in the chopped lobster meat and let it heat through for a couple of minutes.

8. 8

   Serve

   Ladle the bisque into bowls, garnish with chopped chives, and serve hot.