Lobster Bisque



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Serves
4
Prep
15 minutes
Cook
50 minutes
Lobster Bisque

Creamy and delicious, this Lobster Bisque from Self Proclaimed Foodie is the perfect recipe for a cool winter's day or a date night!


Ingredients


Lobster Stock:


16 ounces lobster tails (I used four 4-oz sized tails)


15 ounces seafood stock (okay to use water instead)


4 cups water ((I just filled the 15-oz can twice))


1 teaspoon Herbes de Provence (aromatic blend of dried herbs including rosemary, oregano, thyme, basil, savory, sage, and lavender)


1 teaspoon salt


Bisque:


4 tablespoons butter


1 cup yellow onion (finely chopped (1 medium-sized onion))


1 cup carrots (peeled and finely chopped (3 medium-sized))


1 cup celery (finely chopped (4 medium sized stalks))


4 cloves garlic (minced)


2 tablespoons tomato paste


3 tablespoons all-purpose flour


1 ½ cups dry white wine


lobster stock (strain and use all of it)


1 cup heavy cream


salt and pepper (to taste)


Directions


Lobster Stock:


1. Split lobster tails lengthwise with sharp kitchen shears. Remove meat and set aside. Add empty shells to a stockpot or 4-qt sauce pan. Cover with seafood stock and water. Add Herbes de Provence and salt. Bring to a boil over high heat, then reduce heat as low as you can while still maintaining a simmer. Allow to simmer, uncovered, for about 15 minutes.


2. Add the lobster meat, cover with lid, and let simmer for 5 minutes. Remove when meat is bright red and white. If any part is still translucent, continue to simmer until cooked. Remove meat from pot and transfer to a cutting board. Cut into small pieces and refrigerate until ready to add to bisque.


Bisque:


1. While the lobster stock is cooking, you can begin to make the bisque at the same time.


2. Heat butter over medium-high heat in a large pot. Add the onions, carrots, and celery. Stir to coat in butter and cook until soft, about 5-10 minutes, stirring occasionally to prevent burning. 


3. When vegetables are just about done and begin to stick to the bottom of the pan, add garlic, stir to combine, and allow to cook for 1-2 minutes.


4. Add tomato paste, stir well to coat vegetables, and cook for 1-2 minutes. 


5. Reduce heat to medium. Sprinkle over flour over mixture, stir well to combine, and cook while stirring frequently to prevent burning for an additional 2 minutes. The mixture should really start sticking to the bottom of the pan and turning brown. Do not allow it to burn.


6. Add wine to deglaze pan. Stir well with a flat bottom wooden spoon, scraping the bottom of the pan. Allow in wine to simmer for several minutes. The liquid will reduce and the mixture will become thick.


7. Set a fine-mesh sieve or strainer over your pot and pour the lobster stock through the strainer into your pot. Discard shells. Stir broth into the bisque base until well combined. Reduce heat to the lowest setting to maintain a gentle simmer and allow to cook for about 30 minutes to allow flavors to develop. Stir occasionally during this time.


8. Remove bisque from heat. Use an immersion blender to purée the soup right in the pot. Alternatively, transfer to a blender to purée and then return bisque to pot.


9. Add heavy cream and chopped cooked lobster pieces to bisque and stir well. Heat over medium-low heat until bisque is heated through. Season with salt and pepper, as desired. Serve hot with crusty bread on the side.


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