Description
Indulge in the rich and luxurious flavors of this velvety Lobster Bisque, a classic French-American soup that is sure to impress. Creamy and packed with seafood goodness, this elegant dish is perfect for a special occasion or a cozy night in.
Ingredients
Main Bisque:
- 2 lobster tails (about 12 ounces total)
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/2 cup dry white wine
- 4 cups seafood stock (or fish stock)
- 1 bay leaf
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 2 tablespoons brandy or cognac
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook Lobster: Boil lobster tails until shells turn red, remove meat, and chop.
- Saute Aromatics: Cook onion, carrots, celery, and garlic. Add tomato paste.
- Simmer: Add lobster shells, wine, stock, herbs, and spices. Cook for 30 minutes.
- Puree: Blend mixture until smooth.
- Thicken: Whisk flour into cream, then add to bisque. Simmer until thickened.
- Finish: Stir in brandy, season, and add lobster. Simmer briefly.
- Serve: Ladle into bowls, garnish with parsley.
Notes
- For extra richness, swirl in an additional tablespoon of butter before serving.
- Pair with crusty bread for dipping.
- Substitute shrimp or crab if lobster is not available.
