Lobster Onion Bisque Recipe

Cooking Directions

1. 1

   Prepare the Lobster

   In a large pot, melt 2 tablespoons of butter over medium heat. Add the lobster tails and cook until they turn bright red, about 5-7 minutes. Remove the tails, let cool, then extract the meat and chop it into bite-sized pieces. Set aside.

2. 2

   Make the Bisque Base

   In the same pot, add the remaining butter and olive oil. Sauté the diced onion, sliced leeks, minced garlic, diced carrot, and diced celery until softened, about 8-10 minutes.

3. 3

   Add Flavorings

   Stir in the tomato paste and cook for another 2 minutes. Pour in the dry white wine and scrape the bottom of the pot to release any browned bits. Let it simmer until the wine reduces by half.

4. 4

   Create the Stock

   Add the lobster shells and fish stock to the pot. Bring to a boil, then reduce the heat and let it simmer for 30 minutes to infuse the flavors.

5. 5

   Blend the Bisque

   Remove the lobster shells, then blend the mixture until smooth using an immersion blender or by transferring to a blender in batches.

6. 6

   Finish with Cream

   Stir in the heavy cream and season with salt and black pepper to taste. Add the reserved lobster meat and heat through.

7. 7

   Serve

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