Lobster Bisque from Scratch
Ingredients
- 4 cups seafood stock
- 4 whole lobster tails
- 2 tablespoons butter
- ½ medium white onion, diced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- ½ cup cream sherry
- ¾ cup uncooked white rice
- 1 bay leaf
- 4 tablespoons tomato paste
- 1 tablespoon chopped fresh tarragon
- 1 teaspoon salt
- 1 teaspoon chopped fresh thyme
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- ¾ cup heavy cream
- salt and ground black pepper to taste
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Instructions
- 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.
- Melt butter in another pot over medium heat. Add onion, carrots, and celery. Sauté until vegetables are starting to soften, 3 to 4 minutes. Add garlic and sauté, 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.
- 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.
Source
Original recipe: View Original