Lobster Bisque from Scratch

Lobster Bisque from Scratch

Creamy, subtly sweet broth and lumps of buttery lobster meat give this bisque made from scratch a warming, filling richness that is perfect for a cold winter day.

Preparation Time
30 mins
Cooking Time
1 hr 30 mins
Total Time
2 hr
Calories
633 Calories

Recipe Instructions

Step 1
Pour 4 cups seafood stock into a large pot and bring to a rolling boil. Add lobster tails and boil until flesh is opaque, about 5 minutes. Remove tails and reserve all broth. Shell all tail meat and set aside.
Step 2
Melt butter in another pot over medium heat. Add onion, carrots, and celery. Saute until fragrant, 3 to 4 minutes. Add garlic and saute, 30 to 40 seconds. Pour in sherry; let it reduce by half. Pour in reserved seafood stock. Add rice and bay leaf. Bring to a boil, then reduce to medium-low. Let simmer until rice is tender, about 30 minutes. Remove bay leaf.
Step 3
Blend all contents of the soup until smooth using an immersion blender. Add tomato paste, tarragon, salt, thyme, pepper, paprika, and cayenne. Let simmer over medium-low heat for 30 minutes more. Pour in cream and stir in well for that trademark pinkish/orange bisque color. Season with salt and pepper. Ladle soup into bowls and top with a generous lump of lobster meat.

Ingredients

  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 3 cloves garlic, minced
  • 1 teaspoon ground black pepper
  • 1 bay leaf
  • 2 carrots, diced
  • salt and ground black pepper to taste
  • 1 teaspoon chopped fresh thyme
  • 1 tablespoon chopped fresh tarragon
  • 2 stalks celery, diced
  • 4 tablespoons tomato paste
  • 4 whole lobster tails
  • 4 cups seafood stock
  • 5 sticks salted butter
  • 0.5 teaspoon cayenne pepper
  • 0.75 cup heavy cream
  • 0.75 cup uncooked white rice
  • 0.5 cup cream sherry
  • 0.5 medium white onion, diced

Categories

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