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Ingredients
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Main Ingredients
Garnishes
Method
Preparation
- 1
Prepare the Lobster
Bring a large pot of salted water to a boil. Add the lobster tails and cook for about 8-10 minutes until they are bright red and cooked through. Remove the lobster tails and let them cool.
- 2
Chop the Lobster
Once cool, remove the lobster meat from the shells and chop into bite-sized pieces. Set aside.
Cooking the Bisque
- 3
- 4
Add Tomato Paste and Wine
Stir in the tomato paste and cook for an additional 2 minutes. Pour in the dry white wine and bring to a simmer, scraping any brown bits from the bottom of the pot.
- 5
Add Stock and Simmer
Add the fish stock and bring to a boil. Reduce the heat and let it simmer for 15 minutes.
- 6
Blend the Mixture
Using an immersion blender or a regular blender, purée the bisque until smooth. If using a regular blender, be cautious of hot liquid splattering.
- 7
Add Cream and Lobster
Stir in the heavy cream and chopped lobster meat. Heat gently over low heat until warmed through, about 5 minutes. Season with salt and pepper to taste.