Indulge in the rich and velvety flavors of this Creamy Lobster Bisque. Perfect for special occasions or when you want to treat yourself to a luxurious meal, this bisque is sure to impress.
📋 Ingredients:
- 🦞 2 live lobsters (1 1/2 to 2 pounds each)
- 🧈 4 tablespoons unsalted butter
- 🧅 1 small onion, finely chopped
- 🥕 1 small carrot, finely chopped
- 🌿 1 stalk celery, finely chopped
- 🧄 3 cloves garlic, minced
- 🍅 2 tablespoons tomato paste
- 🌾 1/4 cup all-purpose flour
- 🍷 1/2 cup dry white wine
- 🍲 4 cups seafood stock (or lobster stock)
- 🥛 1 cup heavy cream
- 🍋 1 tablespoon brandy or cognac (optional)
- 🌿 1 teaspoon paprika
- 🌿 1/2 teaspoon dried thyme
- 🧂 Salt and black pepper, to taste
- 🌿 1 bay leaf
- 🌿 1/4 cup fresh parsley, chopped (optional, for garnish)
- 🍞 Crusty bread, for serving
📝 Directions:
- Cook the Lobsters:
- Bring a large pot of salted water to a boil. Add the live lobsters and cook for 8-10 minutes until they turn bright red. Remove the lobsters from the pot and let them cool slightly.
- Extract the lobster meat from the tails, claws, and legs. Chop the meat into bite-sized pieces and set aside. Reserve the shells.
- Prepare the Bisque Base:
- In a large pot, melt the butter over medium heat. Add the chopped onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add Tomato Paste and Flour:
- Stir in the tomato paste and cook for 2 minutes. Sprinkle the flour over the vegetables and cook, stirring constantly, for another 2 minutes to create a roux.
- Deglaze and Simmer:
- Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Cook until the wine is mostly evaporated, about 2-3 minutes.
- Add the seafood stock, reserved lobster shells, bay leaf, paprika, and dried thyme. Bring to a boil, then reduce the heat and let simmer for 30 minutes to infuse the flavors.
- Blend and Strain:
- Remove the bay leaf and lobster shells from the pot. Use an immersion blender to blend the mixture until smooth. Alternatively, carefully transfer the mixture to a blender in batches and blend until smooth.
- Strain the blended mixture through a fine-mesh sieve back into the pot to ensure a smooth bisque.
- Add Cream and Lobster Meat:
- Stir in the heavy cream, chopped lobster meat, and brandy or cognac (if using). Cook over low heat until heated through, about 5 minutes. Season with salt and black pepper to taste.
- Serve:
- Ladle the lobster bisque into bowls and garnish with chopped fresh parsley if desired.
- Serve with crusty bread on the side.
Preparation time: 20 minutes
Cooking Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4 servings
Calories: 400 kcal per serving
💡 Notes:
- For a richer flavor, you can use half-and-half instead of heavy cream.
- If fresh lobsters are not available, you can use lobster tails or pre-cooked lobster meat.
- This bisque can be made ahead of time and reheated gently over low heat before serving.