Lobster Bisque Recipe

Preparation

1. 1

   Prepare the Lobster

   Bring a large pot of salted water to a boil. Add the lobster tails and cook for 6-8 minutes until they turn bright red and the meat is opaque. Remove the lobster tails, cool, and extract the meat. Chop it into bite-sized pieces and set aside.

2. 2

   Sauté the Vegetables

   In a large pot, melt the butter over medium heat. Add the onion, celery, and carrot, cooking until the vegetables are soft, about 5-7 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

3. 3

   Build the Base

   Add the tomato paste to the pot, stirring well to coat the vegetables. Pour in the dry white wine, scraping the bottom of the pot to deglaze, and let it simmer for about 3-5 minutes until reduced by half.

4. 4

   Add Stock and Season

   Pour in the seafood stock, then add the bay leaves, salt, black pepper, and fresh thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.

5. 5

   Blend the Soup

   Remove the bay leaves from the pot. Use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend only half of it.

6. 6

   Finish with Cream

   Stir in the heavy cream and lemon juice, and return the lobster meat to the pot. Heat through for another 5 minutes, adjusting seasoning as necessary.

7. 7

   Garnish and Serve

   Ladle the bisque into bowls and garnish with fresh chives. Serve immediately.