Homemade Lobster Bisque
- Yield 4
- Prep 5 minutes
- Cook 35 minutes
- Total 40 minutes
Homemade Lobster Bisque is a soup recipe on Avoteb. The yield on the card is 4. Plan on 40 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 3 Tbsp. butter
- 1 cup chopped white or yellow onions
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 3 garlic cloves, minced
- 3 Tbsp. tomato paste
- 3 Tbsp. flour
- 2 cups seafood stock
- 1 cup white wine
- 1/4 cup cognac or brandy (optional)
- 12 oz (or more) chopped lobster meat
- 1 tsp. smoked paprika
- 1 bay leaf
- 1 sprig fresh thyme (or 1/2 tsp. dried thyme)
- 1/4 tsp. cayenne
- 1/2 cup (or more) heavy cream
- salt and freshly-ground black pepper
Method
In a large stockpot, melt the butter over medium-a hot burner. Tip in the onions, carrots, celery, garlic and tomato paste, and saute for 5 minutes or until the onions are cooked and translucent. Scatter the mixture with flour, and stir to be sure that it evenly coats the veggies. Cook for 1 minute.
Tip in the seafood stock, white wine, cognac, lobster meat, paprika, bay leaf, thyme and cayenne, and stir to combine. Leave for 30 minutes over medium-a low burner, stirring occasionally to prevent the bottom from burning.
Lift the bay leaf and sprig of thyme. Stir in heavy cream, and season if needed with extra salt and pepper.
Then puree the soup using an immersion blender. Or you can move the soup in small batches into a traditional blender and blending until smooth. (Always be careful not to fill a blender too full with hot liquids.)
Plate while it is hot.
