Lobster Bisque Recipe

Instructions

1. 1

   Prepare the Lobster

   In a large pot, bring salted water to a boil. Add the lobster tails and boil for about 8-10 minutes until cooked. Remove the tails, let cool, then extract the meat and chop into bite-sized pieces. Reserve shells for later use.

2. 2

   Sauté the Vegetables

   In the same pot, melt butter over medium heat. Add onion, carrot, and celery; sauté for about 5-7 minutes until softened. Stir in the garlic and cook for an additional minute.

3. 3

   Build the Base

   Add the tomato paste and cook for 2 minutes, stirring constantly. Pour in the white wine and bring to a simmer, scraping the bottom of the pot to release any browned bits.

4. 4

   Add Stock and Lobster Shells

   Add the fish or lobster stock and reserved shells to the pot. Bring to a boil, then reduce heat and let simmer for 30 minutes to extract flavor from the shells.

5. 5

   Strain and Blend

   Strain the soup through a fine-mesh sieve into a clean pot, discarding the solids. Use an immersion blender to purée the soup until smooth.

6. 6

   Finish the Bisque

   Stir in the heavy cream, chopped lobster meat, salt, black pepper, and cayenne pepper. Heat gently until warmed through.

7. 7

   Serve

   Ladle the bisque into bowls and garnish with fresh parsley before serving.