Luxurious Lobster Bisque
Recipe Information
Time
1 hour, 30 minutes
Servings
6 People
This luxurious lobster bisque recipe has been a family favorite for generations. It was first introduced to us by our French grandmother, who had a passion for cooking and sharing her love of food with others. She would often prepare this dish for special occasions, and it quickly became a highly anticipated treat.
Over the years, we've continued to make this bisque for our own families and friends, refining the recipe and adding our own personal touches. The result is a rich, velvety soup that never fails to impress.
Whether you're celebrating a milestone or simply craving a taste of the sea, this lobster bisque is sure to delight your taste buds and transport you to a world of culinary indulgence.
Ingredients
- 4 lobster tails (about 1 pound total)
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1/4 cup tomato paste
- 1/4 cup all-purpose flour
- 1/2 cup dry white wine
- 4 cups seafood stock
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 cup heavy cream
- Salt and pepper, to taste
- Fresh chives, for garnish
Instructions
- Bring a large pot of water to a boil. Add the lobster tails and cook for 5-7 minutes, until they turn bright red. Remove the tails from the pot and let them cool. Once cooled, remove the meat from the shells and chop into bite-sized pieces. Set aside.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, celery, and garlic, and cook for about 5 minutes, until the vegetables are softened.
- Stir in the tomato paste and cook for an additional 2 minutes. Sprinkle the flour over the vegetables and cook for another 2 minutes, stirring constantly.
- Slowly pour in the white wine, stirring to combine. Add the seafood stock, bay leaves, and dried thyme. Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes.
- Remove the bay leaves and use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup to a blender and blend in batches.
- Stir in the heavy cream and the reserved lobster meat. Season with salt and pepper to taste. Cook for an additional 5 minutes, until heated through.
- Ladle the bisque into bowls and garnish with fresh chives. Serve immediately.
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