Lobster Bisque
Ingredients
The stock
-
4
oz
Lobster tails
-
4
cups
Water
-
1
tsp
Sea salt
The soup
-
¼
cup
Butter
-
1
medium
Yellow onion (chopped)
-
2
large
Carrots (chopped)
-
4
stalks
Celery (chopped)
-
4
cloves
Garlic (minced)
-
3
tbsp
Tomato paste
-
1
tsp
Herbs de Provence
-
½
tsp
Sea salt
-
¼
tsp
Black pepper
-
1¼
cups
Dry white wine
-
1
cup
Heavy cream
Instructions
- Boil lobster tails in salted water until bright red, then cool and remove meat from shells.
- Simmer the shells in the same water for 20 minutes to make lobster stock, then strain the broth.
- Chop the lobster meat into small pieces, reserving some for garnish.
- In a large pot, melt butter and sauté onion, carrot, and celery until softened.
- Add minced garlic, tomato paste, herbs, salt, and pepper, cooking for a couple of minutes.
- Deglaze the pan with wine and simmer until slightly reduced.
- Add the lobster stock to the pot, bring to a boil, then reduce heat and simmer for 20 minutes.
- Blend the soup until smooth, then return to the pot and stir in heavy cream and lobster meat.
- Heat gently until warm, then serve garnished with reserved lobster and a drizzle of cream.
Nutrition Facts (estimated)
Servings
4
Calories
506
Total fat
34.2g
Total carbohydrates
14.3g
Total protein
23.4g
Sodium
0mg
Cholesterol
0mg
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