Lobster Bisque – a classic creamy and smooth highly seasoned soup made from lobsters and aromatics..
Bisque is actually a method of extracting flavor from crustaceans (hard shelled-sea creatures) by simmering with aromatics to create a deeply flavored stock, then strained out, simmered again and pureed. The best part about this recipe is that it’s affordable. Instead of buying a whole lobster, you can use fresh or frozen lobster tails. Heavy whip cream is added at the end of cooking thus resulting in a luscious soup with full essence of lobsters. To add another layer of texture, this soup is topped with buttery and creole-seasoned lobster meat . Oh YES!
2-3 tails (Fresh or Frozen)
2 tablespoons extra virgin olive oil
1/2 cup onion chopped
1 /4 cup celery diced
2 teaspoons garlic minced
1 teaspoon fresh thyme
½ cup dry white wine
2 teaspoons Worcestershire sauce
1 teaspoon creole seasoning
1/2 teaspoon paprika
½ – 1 teaspoon white pepper
1 tablespoon tomato paste
2-2 1/2 cups lobster stock (adjust to desired thickness)
1 cup Farmer's All Natural Heavy Whip Cream
2- 3 tablespoons butter
1/4 -1/2 teaspoon cayenne pepper (optional)
1. Start by boiling Lobster tails for for about 3-4 minutes , long enough for the until shells to turn slightly red. Let it cool.
2. Once cool, remove lobster tails from the pot and reserve stock.
3. Place tail on its side on counter and use both hands to press down on tail until shell cracks. Then hold tail, flippers facing you and shell facing down, with your thumbs on opposite sides. Pull back on both sides to crack open shell and remove meat.
(You can alternatively use a kitchen shear to cut down the center of the tail. Then remove the lobster meat . Either way works.)
4. Return lobster shells back to the pot, then add about 4-5 cups water. Bring to a boil then reduce the heat to medium-low and continue to gently simmer another 20 -25 minutes; if time permits simmer for an additional 20 minutes, this deepens the flavor.
5. While the stock is simmering chop lobster meat into bite sized pieces. Chill until ready to be used.
6. When ready, strain the shells from the stock and reserve Lobster stock.
7. Add olive oil to medium sized saucepan over medium high heat. Saute onion and garlic, celery and thyme and cook for about 4-5 minutes.
8. Slowly add the wine, then stir in the Worcestershire, creole seasoning, paprika and white pepper. Cook for about a minute.
9. Stir in the tomato paste, followed by lobster stock. Simmer for about 8- 10 minutes.
10. Add cream and butter – let it melt , then remove from stove.
11. Add to a blender and puree. Puree in batches – It helps prevents pressure from building inside – alternatively you may use a stick blender in the pot until smooth.
12. Season with salt and cayenne pepper to taste, if desired.
13. Place a sauce- pan over medium heat, then add about 1 tablespoon butter to it followed by chopped lobster meat, season with creole seasoning lightly and saute for about 2 minutes or until warmed through.
14. Top individual bisque with lobster and Serve immediately.
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