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lobster bisque

Lobster Bisque Recipe

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Ingredients Method

Ingredients
  

  • 2 lobster tails 5–6 ounces each, fresh or frozen
  • 4 tablespoons unsalted butter
  • 1 medium onion finely chopped
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 garlic cloves minced
  • 2 tablespoons tomato paste
  • ¼ cup all-purpose flour
  • 1 cup dry white wine
  • 4 cups seafood stock
  • 1 teaspoon smoked paprika
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

  1. Cook the lobster: Bring a pot of salted water to a boil. Add the lobster tails and cook for 6–7 minutes, until bright red. Remove the meat, chop it into bite-sized pieces, and set it aside. Keep the shells.
  2. Build the base: In a large pot, melt the butter over medium heat. Add the onion, carrots, celery, and garlic, and sauté until soft and fragrant, about 5 minutes. A heavy-bottomed cast-iron pot helps the vegetables cook evenly without scorching.
  3. Thicken it: Stir in the tomato paste and flour, and cook for 1–2 minutes until well combined.
  4. Deglaze the pot: Pour in the white wine, scraping up the browned bits from the bottom of the pot. Let it simmer for a minute or two.
  5. Simmer with the shells: Add the seafood stock, smoked paprika, and the reserved lobster shells. Simmer for 20 minutes to let the flavor deepen. A good seafood stock saves you time here if you don't want to make your own.
  6. Blend it smooth: Remove the shells, then use an immersion blender to blend the soup until silky.
  7. Finish the bisque: Stir in the heavy cream and the chopped lobster meat. Season with salt and pepper, and simmer for another 2–3 minutes to warm through. Garnish with fresh parsley and serve in shallow soup bowls.