Lobster Bisque Recipe

Lobster Bisque Directions

1. 1

   Prepare the Lobster

   In a large pot, melt 2 tablespoons of butter over medium heat. Add the lobster tails and cook for 5-6 minutes until they turn bright red. Remove the lobster and let it cool. Reserve the shells.

2. 2

   Make the Base

   In the same pot, add the remaining butter. Sauté the onion, carrot, and celery until softened, about 5 minutes. Add minced garlic and cook for another minute. Stir in the tomato paste and cook for 2 minutes.

3. 3

   Add Liquids

   Pour in the white wine and scrape the bottom of the pot to release any browned bits. Let it simmer for 2-3 minutes. Add the fish stock, reserved lobster shells, thyme, and bay leaf. Bring to a boil, then reduce heat and let it simmer for 30 minutes.

4. 4

   Blend and Strain

   Remove the shells and bay leaf from the pot. Using an immersion blender, puree the soup until smooth. Strain the bisque through a fine-mesh sieve for a silky texture.

5. 5

   Finish with Cream

   Return the bisque to the pot and stir in heavy cream. Season with salt and black pepper to taste. Simmer for another 10 minutes.

6. 6

   Serve

   Chop the cooked lobster meat and stir it into the bisque. Serve hot with fresh herbs if desired.