Lobster Bisque
For those who love a good, creamy soup, this one’s a real treat, especially on cold days. Don’t let the fancy name fool you; making lobster bisque is easier than you might think. What’s great about this recipe is that you can create a dish that tastes like it’s straight from a fancy restaurant, all from the comfort of your kitchen.
Ingredients
- Lobster tails 4 medium-sized
- Olive oil 2 tablespoons
- Onion 1, chopped
- Carrots 2, chopped
- Celery stalks 2, chopped
- Garlic cloves 2, minced
- Tomato paste 2 tablespoons
- Dry white wine 1 cup
- Seafood or chicken stock 4 cups
- Fresh thyme 1 teaspoon
- Bay leaf 1
- Heavy cream 1 cup
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepping the Lobster: Begin by cooking the lobster tails. You can steam or boil them – whichever you prefer. Once they’re cooked, remove the meat from the shells and chop it into bite-sized pieces. Keep those shells handy; we’ll use them for extra flavor.
- Building the Base: In a large pot, heat the olive oil. Toss in the chopped onions, carrots, and celery. Cook them until they’re soft and the onions are translucent. Then, add the minced garlic and cook for another minute.
- Flavor Intensification: Stir in the tomato paste and cook for a few minutes. This step is crucial for deepening the flavors. Now, pour in the white wine and let it simmer, scraping up any bits from the bottom of the pot.
- Simmering the Soup: Add the lobster shells, seafood or chicken stock, thyme, and bay leaf. Let this simmer for about 30 minutes. The shells are the secret to that rich, seafood flavor.
- After the soup has simmered with the lobster shells for about 30 minutes, you’ll need to remove them before the next step. This is typically done by straining the soup through a fine mesh sieve or picking out the shells with tongs. The goal is to capture all the rich flavors from the shells while ensuring the soup’s texture remains smooth and enjoyable.
- Blending Time: Remove the bay leaf and thyme sprigs. Using a blender or an immersion blender, purée the soup until smooth. If you prefer a chunkier texture, feel free to skip this step.
- Finishing Touches: Return the soup to the pot (if you used a blender) and stir in the heavy cream. Add the chopped lobster meat and cook for a few more minutes until everything is heated through. Season with salt and pepper to taste.
- Ready to Serve: Ladle the bisque into bowls, garnish with a bit of parsley, and there you have it – a luxurious lobster bisque that’s sure to impress your family and friends!