Homemade Lobster Bisque

Serves 1
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Directions

  1. 1Thaw lobster tails in cold water.
  2. 2Thaw lobster tails in cold water.
  3. 3Thaw lobster tails in cold water.
  4. 4Remove the meat, clean it, cut it into tiny pieces and place in the fridge.
  5. 5Remove the meat, clean it, cut it into tiny pieces and place in the fridge.
  6. 6Remove the meat, clean it, cut it into tiny pieces and place in the fridge.
  7. 7Melt butter.
  8. 8Melt butter.
  9. 9Melt butter.
  10. 10Sauté celery, shallots and garlic.
  11. 11Sauté celery, shallots and garlic.
  12. 12Sauté celery, shallots and garlic.
  13. 13Season with a little salt.
  14. 14Season with a little salt.
  15. 15Season with a little salt.
  16. 16Add in peppercorns, bay leaves, fresh thyme, fresh parsley, and seafood seasoning.
  17. 17Add in peppercorns, bay leaves, fresh thyme, fresh parsley, and seafood seasoning.
  18. 18Add in peppercorns, bay leaves, fresh thyme, fresh parsley, and seafood seasoning.
  19. 19Pour in white wine.
  20. 20Pour in white wine.
  21. 21Pour in white wine.
  22. 22Nestle in lobster shells.
  23. 23Nestle in lobster shells.
  24. 24Nestle in lobster shells.
  25. 25Add about 8 cups of water.
  26. 26Add about 8 cups of water.
  27. 27Add about 8 cups of water.
  28. 28Simmer for about 45 minutes until you get a rich lobster stock.
  29. 29Simmer for about 45 minutes until you get a rich lobster stock.
  30. 30Simmer for about 45 minutes until you get a rich lobster stock.
  31. 31Remove larger pieces with a slotted spoon.
  32. 32Remove larger pieces with a slotted spoon.
  33. 33Remove larger pieces with a slotted spoon.
  34. 34Run the rest through a mesh strainer and keep warm.
  35. 35Run the rest through a mesh strainer and keep warm.
  36. 36Run the rest through a mesh strainer and keep warm.
  37. 37Gently poach the lobster in a little butter.
  38. 38Gently poach the lobster in a little butter.
  39. 39Gently poach the lobster in a little butter.
  40. 40Once removed, add in roughly chopped carrots, celery, shallots.
  41. 41Once removed, add in roughly chopped carrots, celery, shallots.
  42. 42Once removed, add in roughly chopped carrots, celery, shallots.
  43. 43Season with a little salt.
  44. 44Season with a little salt.
  45. 45Season with a little salt.
  46. 46Add in fresh thyme, tomato paste.
  47. 47Add in fresh thyme, tomato paste.
  48. 48Add in fresh thyme, tomato paste.
  49. 49Let this go for a few minutes.
  50. 50Let this go for a few minutes.
  51. 51Let this go for a few minutes.
  52. 52Dust everything with flour and cook off the raw flour taste.
  53. 53Dust everything with flour and cook off the raw flour taste.
  54. 54Dust everything with flour and cook off the raw flour taste.
  55. 55Gradually add in lobster stock until desired consistency.
  56. 56Gradually add in lobster stock until desired consistency.
  57. 57Gradually add in lobster stock until desired consistency.
  58. 58Blend everything with an immersion blender.
  59. 59Blend everything with an immersion blender.
  60. 60Blend everything with an immersion blender.
  61. 61Pour in some heavy cream and allow that to heat through.
  62. 62Pour in some heavy cream and allow that to heat through.
  63. 63Pour in some heavy cream and allow that to heat through.
  64. 64Finish with sherry wine.
  65. 65Finish with sherry wine.
  66. 66Finish with sherry wine.
  67. 67To serve, add buttery lobster into bowls.
  68. 68To serve, add buttery lobster into bowls.
  69. 69To serve, add buttery lobster into bowls.
  70. 70Ladle in the rich and creamy bisque.
  71. 71Ladle in the rich and creamy bisque.
  72. 72Ladle in the rich and creamy bisque.
  73. 73Finish with fresh parsley, freshly cracked black pepper, and a little more heavy cream.
  74. 74Finish with fresh parsley, freshly cracked black pepper, and a little more heavy cream.
  75. 75Finish with fresh parsley, freshly cracked black pepper, and a little more heavy cream.

Ingredients

  • lobster tails
  • lobster tails
  • lobster tails
  • butter
  • butter
  • butter
  • celery
  • celery
  • celery
  • shallots
  • shallots
  • shallots
  • garlic
  • garlic
  • garlic
  • salt
  • salt
  • salt
  • peppercorns
  • peppercorns
  • peppercorns
  • bay leaves
  • bay leaves
  • bay leaves
  • fresh thyme
  • fresh thyme
  • fresh thyme
  • fresh parsley
  • fresh parsley
  • fresh parsley
  • seafood seasoning
  • seafood seasoning
  • seafood seasoning
  • white wine
  • white wine
  • white wine
  • lobster shells
  • lobster shells
  • lobster shells
  • 8 cups water
  • 8 cups water
  • 8 cups water
  • roughly chopped carrots
  • roughly chopped carrots
  • roughly chopped carrots
  • tomato paste
  • tomato paste
  • tomato paste
  • flour
  • flour
  • flour
  • heavy cream
  • heavy cream
  • heavy cream
  • sherry wine
  • sherry wine
  • sherry wine
  • freshly cracked black pepper
  • freshly cracked black pepper
  • freshly cracked black pepper

Equipment

slotted spoonmesh strainerimmersion blenderbowls

Tips

  • Try not to overcook the lobster when poaching.
  • Gradually add lobster stock until desired consistency.
  • Finish with fresh parsley, black pepper, and a little more heavy cream.