Lobster Bisque
Lobster bisque is said to originate from the Bay of Biscay off the coast of France; where fishermen used lobster, crab, crawfish, shrimp, and langoustine shells that were of lesser quality to sell to markets to make the stock for this soup. The base of the soup is of sautéed mirepoix, garlic, tomato paste, and white wine. The lobster stock is added, simmered, then puréed. Heavy cream is stirred in. The lobster meat is portioned out into bowls with the bisque poured over.
Equipment
- immersion blender
Ingredients
- 4 lobster tails 8 oz
- 4 tbsp butter
- 1 medium yellow onion finely chopped
- 2 ribs celery finely chopped
- 1 medium carrot finely chopped
- 4 garlic cloves minced
- 2 tbsp tomato paste
- 1/4 cup flour
- 1/2 cup dry white wine
- 4 cups lobster stock
- 1 bay leave
- 1 tsp thyme
- 1 cup heavy cream
- 1 tsp paprika
- salt and pepper to taste
- chives finely chopped
Instructions
- Split the lobster tails in half.
- Bring 6 cups of water to a boil. Add in the lobster tails. Simmer for 5 minutes until the meat is cooked through.
- Remove the meat from the tails and dice. Return the shells to the water and simmer for 5 more minutes. Strain and save the stock.
- In a large pot, melt the butter over medium heat. Add in the carrot, celery, and onion. Sauté for 10 minutes.
- Add in the garlic and tomato paste. Cook for 1 minute.
- Add in the flour. Cook for 1 minute.
- Pour in the white wine. Cook for a minute.
- Pour in the lobster stock. Add in the bay leaf, thyme, and paprika. Simmer covered over low heat for 30 minutes.
- Remove the bay leaf. Using an immersion blender, purée the soup until smooth.
- Pour in the heavy cream. Season with salt and pepper.
To Serve
- Ladle the bisque into bowls. Add in 1 lobster tails worth of meat to the bisque. Garnish with chopped chives.
