Homemade Lobster Bisque

Serves 1
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Directions

  1. 1Thaw lobster tails in cold water.
  2. 2Remove the meat, clean it, cut it into tiny pieces and place in the fridge.
  3. 3Melt butter.
  4. 4Sauté celery, shallots and garlic.
  5. 5Season with a little salt.
  6. 6Add in peppercorns, bay leaves, fresh thyme, fresh parsley, and seafood seasoning.
  7. 7Pour in white wine.
  8. 8Nestle in lobster shells.
  9. 9Add about 8 cups of water.
  10. 10Simmer for about 45 minutes until you get a rich lobster stock.
  11. 11Remove larger pieces with a slotted spoon.
  12. 12Run the rest through a mesh strainer and keep warm.
  13. 13Gently poach the lobster in a little butter.
  14. 14Once removed, add in roughly chopped carrots, celery, shallots.
  15. 15Season with a little salt.
  16. 16Add in fresh thyme, tomato paste.
  17. 17Let this go for a few minutes.
  18. 18Dust everything with flour and cook off the raw flour taste.
  19. 19Gradually add in lobster stock until desired consistency.
  20. 20Blend everything with an immersion blender.
  21. 21Pour in some heavy cream and allow that to heat through.
  22. 22Finish with sherry wine.
  23. 23To serve, add buttery lobster into bowls.
  24. 24Ladle in the rich and creamy bisque.
  25. 25Finish with fresh parsley, freshly cracked black pepper, and a little more heavy cream.

Ingredients

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