Lobster Bisque
Difficulty Level: Intermediate
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Prep Time:15 Minutes
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Cook Time:PT60M45 Minutes
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Yield:4-6 Servings
Ingredients
- 5 tablespoons butter, divided
- 3 (8 ounces) lobster tails, shelled, meat cubed
- 1 cup chopped fennel
- ½ cup chopped shallots
- 1 tablespoon tomato paste
- 8 cups seafood broth (or fish, vegetable or chicken)
- 1 cup chopped tomato
- 1 cup dry white wine
- 2 tablespoons long- or medium-grain white rice
- 1 teaspoon paprika
- ¼ teaspoon cayenne
- 1 bay leaf
- 2 thyme sprigs
- ½ cup heavy cream
- 1 teaspoon lemon juice
- Salt to taste
- Fennel fronds to garnish
- 63.9g butter, divided
- 3 (226.8g) lobster tails, shelled, meat cubed
- 236.59ml chopped fennel
- 118.29ml chopped shallots
- 12.78g tomato paste
- 1892.71ml seafood broth (or fish, vegetable or chicken)
- 236.59ml chopped tomato
- 236.59ml dry white wine
- 25.56g long- or medium-grain white rice
- 4.26g paprika
- 1.07g cayenne
- 1 bay leaf
- 2 thyme sprigs
- 118.29ml heavy cream
- 4.26g lemon juice
- Salt to taste
- Fennel fronds to garnish
Bisque is a smooth creamy shellfish soup of French origin. This lobster version is rich and succulent, perfect for a special occasion, someone or merely to celebrate today.
Preparation
STEP 1
Melt 1 tablespoon of butter in a large stock pot. Sauté lobster tails. Remove and refrigerate.
STEP 2
In same pot, melt remaining butter and sauté fennel and shallots for 5 minutes.
STEP 3
Add tomato paste and cook for 1 minute. Stir in broth, tomato, wine, rice, seasonings and herbs. Simmer for 40-45 minutes.
STEP 4
Remove bay leaf and thyme. Puree bisque in batches, or directly in pot with immersion blender.
STEP 5
Return to pot, add lobster and cook until heated through.
STEP 6
Add cream and lemon juice. Season with salt and garnish with fennel fronds.
Options
For a boost of lobster flavor simmer broth with lobster shells for 10-20 minutes before adding to the soup (be sure to strain and remove shells when adding to soup).
Lobster bouillon base is another great flavorful option to use for broth.