Lobster Bisque Recipe

Cooking Instructions

1. 1

   Cook the Lobster

   In a large pot, melt 2 tablespoons of butter over medium heat. Add the lobster tails and cook for about 5-7 minutes until they turn bright red. Remove from the pot and set aside to cool.

2. 2

   Sauté the Vegetables

   In the same pot, add the remaining 2 tablespoons of butter. Add the chopped onion, celery, carrot, and garlic. Sauté for about 5 minutes until the vegetables are tender.

3. 3

   Add Tomato Paste

   Stir in the tomato paste and cook for 2 more minutes.

4. 4

   Add Sherry and Stock

   Pour in the sherry, scraping the bottom of the pot to deglaze. Add the fish stock and bring to a boil.

5. 5

   Make the Bisque Base

   Reduce heat and simmer for about 15 minutes. Meanwhile, remove the lobster meat from the shells and chop into bite-sized pieces.

6. 6

   Blend the Soup

   Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, you can reserve some of the vegetables before blending.

7. 7

   Add Cream and Lobster

   Stir in the heavy cream and the chopped lobster meat. Season with salt and black pepper to taste. Heat through without boiling.

8. 8

   Serve

   Ladle the bisque into bowls and garnish with fresh parsley. Enjoy your creamy lobster bisque!