Creamy Lobster Bisque
Ingredients:
For the Lobster Stock:
2 lobster tails, shells only
1 medium onion, chopped
1 medium carrot, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 bay leaf
6 cups water
1 tbsp tomato paste
For the Bisque:
2 tbsp unsalted butter
1 medium onion, finely chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
1 cup dry white wine
1 cup lobster stock (from above)
1 cup heavy cream
1 cup milk
1/2 tsp paprika
1/4 tsp cayenne pepper (optional, for heat)
1/2 tsp dried thyme
Salt and freshly ground black pepper to taste
1 cup cooked lobster meat, chopped (from the lobster tails)
1 tbsp chopped fresh parsley (for garnish)
Lemon wedges (for garnish)
Directions:
Make the Lobster Stock:
In a large pot, heat 1 tbsp of oil over medium heat.
Add the lobster shells and cook until they turn red and are slightly toasted.
Add the chopped onion, carrot, celery, and garlic, and cook until softened, about 5 minutes.
Stir in the tomato paste and cook for 1-2 minutes.
Add the water and bay leaf. Bring to a boil, then reduce the heat and simmer for 30 minutes.
Strain the stock through a fine-mesh sieve into a bowl, discarding the solids. Set the stock aside.
Prepare the Bisque:
In the same pot, melt the butter over medium heat.
Add the finely chopped onion and cook until translucent, about 5 minutes.
Add the minced garlic and cook for an additional minute.
Stir in the flour and cook for 1-2 minutes, until it forms a roux.
Gradually whisk in the white wine, and cook until slightly reduced.
Slowly add the lobster stock, whisking constantly to avoid lumps. Bring to a simmer.
Stir in the heavy cream and milk. Add paprika, cayenne pepper (if using), dried thyme, salt, and pepper.
Simmer gently for 10-15 minutes, stirring occasionally, until the bisque thickens.
Add the cooked lobster meat and heat through.
Blend (Optional):
For a smoother texture, you can use an immersion blender to blend the bisque until smooth. Alternatively, transfer the bisque in batches to a blender, blend until smooth, and return to the pot.
Serve:
Ladle the bisque into bowls.
Garnish with chopped fresh parsley and a squeeze of lemon juice.
Serve with crusty bread or crackers.
Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 1 hour 5 minutes
Kcal: Approx. 350 per serving | Servings: 4