Lobster Bisque Recipe

FIRST COURSE

1. 1

   Prepare the Lobster

   Bring a large pot of salted water to a boil. Add the live lobsters and cook for about 8-10 minutes until they turn bright red. Remove from the pot and let them cool. Once cool, remove the meat from the claws and tails, chop into bite-sized pieces, and set aside. Reserve the shells for the bisque.

2. 2

   Sauté Aromatics

   In a large pot, heat the olive oil and butter over medium heat. Add the finely chopped shallots and sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.

3. 3

   Add Tomato Paste

   Stir in the tomato paste and cook for 2-3 minutes, allowing it to caramelize slightly and deepen in flavor.

4. 4

   Deglaze with Wine

   Pour in the dry white wine, scraping the bottom of the pot to deglaze. Let it simmer for about 5 minutes until the wine reduces by half.

5. 5

   Add Stock and Seasonings

   Add the fish stock, reserved lobster shells, chopped fresh thyme, bay leaves, salt, and black pepper. Bring to a boil, then reduce to a simmer and let it cook for 30 minutes to develop the flavors.

6. 6

   Blend the Bisque

   Remove the lobster shells and bay leaves from the pot. Using an immersion blender or a regular blender, blend the soup until smooth. If using a regular blender, be sure to allow steam to escape to avoid splattering.

7. 7

   Add Cream and Lobster Meat

   Return the blended bisque to the pot and stir in the heavy cream and reserved lobster meat. Heat gently over low heat until warmed through. Adjust seasoning with more salt and pepper if necessary.

8. 8

   Serve

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