Lobster Bisque
Classy, elegant, and insanely delicious, this lobster bisque needs to make its way to your dinner menu as soon as possible! This recipe is absolutely divine and not one you will want to miss out on!
Ingredients
Lobster Stock
- 4 lobster tails, raw
- 10 cups water
Bisque
- 4 Tablespoons butter
- 1 shallot, minced
- 2 large carrots, peeled, diced
- 3 celery stalks, diced
- 2 teaspoon garlic, minced
- 1 teaspoon fresh thyme, minced (save a few stems for garnish)
- 1/4 cup tomato paste
- 1/4 cup all-purpose flour
- 1 1/2 cups dry white wine
- 5 cups lobster stock
- 1 cup heavy cream
- 1 teaspoon kosher salt (more to taste)
- 1/2 teaspoon pepper
Instructions
Lobster Stock
- In a large pot, add 10 cups of water, and bring to a boil. Be sure you have enough water to cover the lobster tails when they are added.
- Add the lobster tails to the pot of boiling water. Cover with a lid and boil for 5 minutes, or until the lobster tails turn bright red.
- Using tongs, remove the lobster tails from the water. Save the liquid in the pot. Allow the lobster to slightly cool. Use kitchen shears to cut down the length of the tail. Split the shell apart and remove the lobster meat from the shell. Set aside the meat, and be sure to save the shells.
- Return the shells to the pot of water. Bring to a boil over medium-high heat. Reduce the heat, and simmer for 15 minutes.
- While the stock is simmering, chop it into bite-sized pieces and place it in the refrigerator while you prepare the bisque. I like to leave some tails whole because it makes the presentation beautiful when serving!
Bisque
- In a large pot, add the butter and melt over medium heat. Add the diced shallot, carrots, and celery. Continue to stir and cook until soft for about 8 minutes. Stir in the garlic, fresh thyme, and tomato paste, and cook for 1 minute. Sprinkle in the flour and cook for an additional minute.
- Add the dry white wine to deglaze the pan. Allow the wine to simmer for several minutes while stirring. The mixture should start to thicken.
- Remove the lobster shells from the pot. Measure 5 cups of lobster stock from the pot, and use a fine-mesh strainer to strain the stock into the bisque. Reduce heat and let simmer until liquid is reduced and the flavors blend together. While stirring occasionally, this should take about 30 minutes. Once the liquid reduces, the mixture will thicken.
- Next, remove the bisque from heat. Use an emulsion blender to blend the ingredients together until smooth. You can also carefully transfer the bisque to a standing blender to mix if you prefer.
- Once the bisque is blended, add the cream and chopped lobster meat. Stir to combine, and heat for an additional 5 minutes. Season with salt and pepper to taste. *See notes for seasoning.
- Garnish with fresh thyme leaves and serve with crusty artisan bread on the side.
Notes
Tips for seasoning- feel free to flavor your bisque to your liking! You can add more fresh thyme, or even a 1/2 tsp of herb de Provence or dried Italian seasoning would be a lovely addition.
Nutrition
Serving: 1cupCalories: 449kcalCarbohydrates: 19gProtein: 4gFat: 34gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 112mgSodium: 336mgPotassium: 513mgFiber: 3gSugar: 6gVitamin A: 7649IUVitamin C: 9mgCalcium: 107mgIron: 1mg