Lobster Bisque
This is a rich, creamy soup that's perfect when you want to make something fancy without spending all day in the kitchen. The key is making your own lobster stock - it takes the same time as the bisque and makes all the difference.
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Ingredients
~6 cups
- 1 large onion halved
- 2 stalks celery halved
- 1 carrot halved
- 3 cloves garlic smashed
- 5 peppercorns
- 4 sprigs thyme
- 2 bay leaves
- Lobster shells as many as you can fit
- Water to cover
Bisque (~8-10 servings)
- 6 tablespoons butter
- 1 large yellow onion diced
- ~1 cup celery about 8 stalks, diced
- ~1 cup carrots about 4 medium, diced
- 2 garlic cloves minced
- Salt and white pepper to taste
- 1 sprig fresh tarragon or 1 tsp dried
- ~1/4 cup tomato paste
- 1 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 6 tablespoons all-purpose flour
- 1 1/2 cups dry white wine
- 1/2 cup dry sherry
- 6 cups lobster stock
- 1 sprig fresh thyme or 1/2 tsp dried
- 1 bay leaf
- 1 1/2 cups heavy cream
- 1 1/2 tsp sherry vinegar
- ~1 lb cooked lobster meat cut into chunks
- Chopped chives for garnish
Instructions
- Make lobster stock by combining shells, vegetables, and aromatics in a pot. Cover with water, boil then simmer 25-30 minutes. Strain and reserve 6 cups.
- Melt butter in Dutch oven. Sauté onion, celery, carrots, and garlic until soft, about 10 minutes.
- Add tarragon, tomato paste, paprika, cayenne. Stir in flour until no white streaks remain.
- Deglaze with white wine and sherry. Add lobster stock, thyme, bay leaf. Simmer 25 minutes.
- Remove herbs. Puree soup completely smooth using immersion blender.
- Return to heat. Stir in cream and sherry vinegar. Adjust seasoning.
- Divide lobster meat in serving bowls. Ladle hot bisque over meat. Garnish with chives.
Notes
Can make stock ahead and freeze up to 6 months. Soup should coat back of spoon but pour easily.
Tried this recipe?Leave a comment below & let me know!