Lobster Bisque

By Daventry

Ingredients

• 3-4 Lobster Tails (fresh or frozen)
• 2 Tbsp. Olive Oil
• 1/2 Cup Onion, Chopped
• 1/4 Cup Celery, Diced
• 2 tsp. Garlic, Minced
• 1 tsp. Thyme
• 1/2 Cup Dry White Wine (or lobster stock)
• 2 tsp. Worcestershire Sauce
• 1 tsp. Creole Seasoning
• 1/2 tsp. Paprika
• 1/2 tsp. White Pepper
• 1 Can Tomato Paste
• 2 1/2 Cups Lobster Stock
• 1 Cup Heavy Cream
• 2-3 Tbsp. Butter
• 1/4 tsp. Cayenne Pepper
• 1/4 tsp. Salt

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Boil lobster tails for 4 minutes until shells turn slightly red. Remove lobster tails from the pot and reserve stock. Remove meat from tails. Strain stock into a new bowl and set aside for later. Return shells back to pot and add 4 cups of water. Bring to a boil and then reduce the heat to medium-low and continue to gently simmer another 20 minutes. While the stock is simmering, chop lobster meat into bite sized pieces. Chill until ready to be used.

Step 2

When ready, strain the shells from the stock and add to the reserved stock from earlier. Add olive oil to medium sized saucepan over medium-high heat. Sauté onion and garlic, celery and thyme and cook for 4 minutes. Slowly add the wine then stir in the Worcestershire sauce, creole seasoning, paprika and pepper. Cook for 1 minute. Stir in tomato paste followed by lobster stock. Simmer for 10 minutes. Add cream and butter. Let it melt and then remove from stove. Add to blender and puree (puree in batches as it helps prevent pressure from building). Season with salt and cayenne pepper to taste. Strain bisque one more time.

Step 3

Place a saucepan over medium heat then add 1 Tbsp. butter followed by chopped lobster meat. Season lightly with creole seasoning and sauté for 2 minutes. Top individual bisque with lobster and serve immediately.