Lobster Bisque Recipe

Lobster Bisque Directions

1. 1

   Prepare the Lobster

   In a large pot, bring water to a boil. Add the lobster tails and cook for 5-7 minutes until they turn bright red. Remove and let cool. Once cooled, remove the meat from the shells and chop into bite-sized pieces. Reserve the shells.

2. 2

   Sauté Vegetables

   In the same pot, heat olive oil and butter over medium heat. Add the diced carrots, chopped onion, and diced celery. Sauté for about 5-7 minutes until the vegetables are softened.

3. 3

   Add Garlic and Tomato Paste

   Add minced garlic and tomato paste to the pot. Stir and cook for another 2 minutes until fragrant.

4. 4

   Deglaze with Wine

   Pour in the dry white wine and scrape the bottom of the pot to deglaze. Let it simmer for about 3-5 minutes until slightly reduced.

5. 5

   Add Stock and Lobster Shells

   Add the seafood stock and reserved lobster shells to the pot. Bring to a boil, then reduce heat and let simmer for 30 minutes.

6. 6

   Blend the Soup

   Remove the lobster shells and use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend just half of the soup.

7. 7

   Finish with Cream and Seasonings

   Stir in the heavy cream, chopped lobster meat, salt, black pepper, and fresh thyme. Heat through for about 5 minutes.

8. 8

   Serve

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