Description
Creamy Lobster Bisque, made with homemade lobster stock, is rich, luxurious and packed with tender, buttery lobster chunks.
Ingredients
Scale
- 5 to 6, 6-ounce lobster tails, thawed (approximately one pound of lobster meat)
- 3 to 4 cups lobster stock, warmed
- 4 tablespoons butter, divided
- 1 1/2 stalks celery, roughly chopped
- 1 medium carrot, roughly chopped
- 1 shallot, roughly chopped
- 1 teaspoon fresh thyme leaves
- 4 tablespoons tomato paste
- 3 tablespoons flour
- 1/2 teaspoon salt
- 1 tablespoon seafood seasoning
- 3/4 cup heavy whipping cream, plus more for drizzling in each bowl
- 1/4 cup sherry wine
- 1 tablespoon fresh parsley, chopped, for garnish
- Cracked black pepper, for garnish
Instructions
- Remove the lobster tails from their shells and dice into bite-sized chunks (use the shells to make the homemade lobster stock, or store the shells in the freezer for later use).
- Melt three tablespoons of butter in a large pot. Gently poach the lobster meat in the butter, taking care not to overcook. Remove and set aside.
- Add another tablespoon of butter to the pot along with the celery, shallots, carrots, and fresh thyme leaves. Season with salt and sauté for about five minutes to soften the vegetables.
- Stir in the tomato paste and cook for two minutes.
- Dust everything with the flour. Allow it to cook for a few minutes to remove the raw flour taste.
- Gradually add the warmed lobster stock, stirring constantly. Add the seafood seasoning and allow the mixture to slightly thicken. Continue adding stock until you reach a creamy base.
- Blend the bisque with an immersion blender until smooth.
- Stir in the heavy cream and warm through.
- Add the sherry wine.
- Taste, and adjust the seasoning or add more sherry, if desired.
- Place the buttery poached lobster meat in serving bowls. Ladle the bisque over the lobster.
- Garnish with fresh parsley, cracked black pepper, and a drizzle of heavy cream.
- Serve immediately.
- ENJOY!
Notes
- If preparing homemade lobster stock, add an additional hour to the recipe.
- Easily substitute homemade lobster stock with store-bought seafood stock or lobster stock.
- Gently poach the lobster in the butter, making sure you do not overcook.
- To yield the equivalent lobster meat using whole lobsters, plan on 3, 1.5 pound whole lobsters.
- If using cooked lobster, just quickly warm through in the butter.
- Be sure to cook off the raw flour taste.
- Add just enough of the warmed lobster stock to creamy a creamy, slightly thickened base.
- If you do not have an immersion blender, blend using a standup blender. Be careful as the contents are extremely hot.
- Be sure to taste for additional salt or seasoning.
- Adjust the amount of sherry to your liking.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup, Bisque, Dinner
- Method: Moderate
- Cuisine: Seafood