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Lobster Bisque
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- Serves 4
- Cooks in 60 mins (20m prep + 40m cook)
- Difficulty: Intermediate
- Tastes:
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Estimated nutrition per serving
lobster
local_grocery_store Ingredients
restaurant_menu Method
- 1.In a large pot, melt 2 tablespoons of butter over medium heat.
- 2.Add the chopped onion, carrot, celery, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.
- 3.Stir in the tomato paste and cook for 1 minute.
- 4.Sprinkle the flour over the vegetables and stir well to combine. Cook for 2 minutes to cook off the raw flour taste.
- 5.Optional: Deglaze the pot with white wine, scraping up any browned bits from the bottom.
- 6.Slowly pour in the fish stock while stirring constantly. Bring the mixture to a simmer.
- 7.Reduce the heat to low and let the soup simmer for 20 minutes, stirring occasionally.
- 8.Meanwhile, in a separate pan, melt the remaining 2 tablespoons of butter over medium heat.
- 9.Add the cooked lobster meat and sauté for 2-3 minutes until heated through.
- 10.Remove the soup from heat and use an immersion blender or regular blender to puree until smooth.
- 11.Return the soup to low heat and stir in the heavy cream. Season with salt and black pepper to taste.
- 12.Add the sautéed lobster meat to the soup and simmer for an additional 5 minutes to allow the flavors to meld together.
- 13.Serve the lobster bisque hot, garnished with freshly chopped parsley.
- 14.Enjoy the creamy and indulgent flavors of this classic lobster bisque!
lightbulb_outline Tips
- For a more budget-friendly option, you can use shrimp or crab instead of lobster.
- If you prefer a smoother texture, strain the soup through a fine-mesh sieve before adding the cream.
- Serve the bisque with crusty bread or oyster crackers for dipping and scooping up every last bit of deliciousness.
- Feel free to adjust the seasoning to your taste. You can add a pinch of cayenne pepper for a subtle kick or a squeeze of lemon juice for a touch of acidity.