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Lobster Bisque

This creamy lobster bisque is a rich and indulgent dish, perfect for impressing guests or enjoying on a chilly evening.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Main Course, Soup
Cuisine: French, Seafood
Calories: 360
Ingredients Method Notes

Ingredients
  

For the Lobster Bisque
  • 2 tails Lobster tails Fresh or frozen, thawed
  • 2 tablespoons Butter For sautéing
  • 1 medium Onion, chopped For flavor base
  • 1 medium Carrot, chopped For flavor base
  • 1 stalk Celery, chopped For flavor base
  • 2 cloves Garlic, minced For flavor
  • 2 tablespoons Tomato paste For depth of flavor
  • 1 cup Dry white wine For deglazing
  • 4 cups Fish stock For the base of the soup
  • 1 cup Heavy cream For creaminess
  • to taste Salt
  • to taste Pepper
  • 1-2 sprigs Herbs (like thyme and bay leaf) For flavor enhancement

Method
 

Preparation
  1. In a large pot, melt butter over medium heat.
  2. Add chopped onion, carrot, celery, and garlic; cook until softened.
  3. Stir in tomato paste and cook for a couple of minutes.
  4. Add lobster tails (or shells) and sauté briefly.
  5. Pour in white wine and deglaze the pot, cooking until reduced.
  6. Add fish stock, bring to a simmer, and cook for about 30 minutes.
  7. Remove the lobster, chop the meat, and return it to the pot.
  8. Stir in heavy cream and season with salt, pepper, and herbs.
  9. Blend the soup for a smooth consistency, then strain if desired.
  10. Serve hot, garnished with lobster meat and herbs.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat gently on the stove over low heat to maintain creaminess.