Lobster Bisque Recipe

Inspired by Stardust

Time45m

Serves4

with puff pastry crown

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Ingredients

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Lobster Bisque

2 cups lobster meat, cooked and chopped

4 cups lobster stock

4 tbs Butter

1 cup Onion, finely chopped

1 cup carrot, finely chopped

1 cup celery, finely chopped

2 tsp Garlic, minced

2 tbs tomato paste

1 cup dry white wine

1 cup Heavy cream

to taste Celtic sea salt

to taste black pepper

to taste Cayenne pepper

2 tbs Fresh parsley, chopped

Method

Preparation

Sauté the Vegetables

In a large pot, melt the butter over medium heat. Add the onion, carrot, and celery, and sauté until the vegetables are soft, about 5-7 minutes.

Add Garlic and Tomato Paste

Stir in the minced garlic and tomato paste, cooking for an additional 2 minutes until fragrant.

Deglaze with Wine

Pour in the dry white wine, scraping the bottom of the pot to deglaze. Allow the wine to simmer and reduce by half.

Add Lobster Stock

Add the lobster stock to the pot and bring to a gentle simmer. Let it cook for about 20 minutes.

Blend the Soup

Using an immersion blender, blend the soup until smooth. Alternatively, you can carefully transfer the soup to a blender in batches.

Stir in Cream and Lobster

Return the blended soup to low heat, and stir in the heavy cream and chopped lobster meat. Season with salt, black pepper, and cayenne pepper to taste. Heat through.

Serve with Puff Pastry Crown

Ladle the bisque into bowls and top with a puff pastry crown. Garnish with chopped fresh parsley before serving.