Creamy Lobster Bisque
Ingredients
Lobster Broth
-
2
lobster tails
lobster tails
-
5
cups
water
-
½
tablespoon
Better Than Bouillon Lobster Base
-
1
cup
dry white wine
-
to taste
salt
-
to taste
pepper
-
1
bay leaf
bay leaf
Bisque Ingredients
-
2
medium
carrots
-
2
stalks
celery
-
1
cup
onions
-
6
oz
tomato paste
-
4
tablespoons
unsalted butter
-
2
tablespoons
flour
-
2
sprigs
fresh thyme
-
1
cup
heavy whipping cream
-
½
cup
dry white wine
-
to taste
salt
-
to taste
pepper
Instructions
- Boil the lobster tails in water for 7 minutes, then set aside to cool.
- Remove the meat from the lobster tails and keep the shells.
- Add the shells back to the pot with water, Better than Bouillon, bay leaf, wine, salt, and pepper, and boil for 25 minutes.
- Strain the broth to remove the shells and set the lobster broth aside.
- In the same pot, melt 3 tablespoons of butter and sauté the celery, carrots, and onions for 6-7 minutes until soft.
- Add flour to the sautéed veggies and stir until fully incorporated.
- Add the lobster broth, thyme, heavy cream, tomato paste, white wine, and season with salt and pepper.
- Bring to a boil and cook for 10-12 minutes until vegetables are tender.
- Use an immersion blender to puree the bisque until smooth.
- In a skillet, heat the remaining butter and cook the reserved lobster meat for 2-3 minutes.
- Serve the bisque topped with the cooked lobster.
Nutrition Facts (estimated)
Servings
5
Calories
463
Total fat
29g
Total carbohydrates
15g
Total protein
16g
Sodium
0mg
Cholesterol
0mg
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