Easy lobster bisque

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Ingredients

Bisque

  • 4 lobster tails
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 carrots, peeled and finely chopped
  • 2 celery stalks, finely chopped
  • 1 tsp fresh chopped thyme
  • 1 tsp fresh chopped tarragon, plus more to serve
  • 1 tsp chicken bouillon powder
  • 1/2 tsp salt
  • 1/4 tsp fresh cracked black pepper
  • 1/2 tsp cayenne pepper
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 3 tbsp all-purpose flour
  • 1 1/4 cup dry white wine or sherry
  • 4 cups lobster stock (recipe below) or seafood/fish stock
  • 3/4 – 1 cup heavy cream

Garlic Butter Lobster Meat

  • 2 tbsp butter
  • 2 cloves garlic, minced
  • Salt, pepper, and cayenne to ta
  • 5 cups water
  • 1 tsp sea salt

    Instructions:

  • Directions

    Make Lobster Stock

    1. Boil 5 cups of water with 1 tsp sea salt. Add lobster tails, cover, and boil for 5 minutes until bright red.
    2. Remove lobster tails, reserve the liquid. When cooled, remove meat and any liquid from shells.
    3. Return shells to the pot, boil, then simmer for 15 minutes. Chop lobster meat into bite-sized pieces and refrigerate.

    Bisque

    1. Heat butter and oil in a large pot over medium heat. Cook onions, carrots, celery, thyme, and tarragon until soft, about 5 minutes. Season with bouillon, salt, pepper, and cayenne. Add garlic and cook for 1 minute.
    2. Stir in tomato paste and cook for 1 minute. Sprinkle in flour and cook, stirring, for 2 minutes.
    3. Pour in wine, simmer, and reduce by half. Add lobster stock, simmer and stir occasionally until slightly thickened, about 30 minutes.
    4. Remove from heat, blend until smooth. Return to medium-low heat and stir in heavy cream.

    Garlic Butter Lobster Meat

    1. Melt butter in a skillet over medium heat. Sauté garlic for 30 seconds. Add lobster meat, season with salt, pepper, and cayenne. Sauté for 1 minute until warmed through.

    To Serve

    1. Mix 3/4 of the lobster meat into the bisque. Pour into bowls, top with remaining lobster meat and extra tarragon.

    Notes

    • To Remove Lobster Meat: Use kitchen shears to cut down the center of the tail, open the shell, and pull out the meat.
    • To Blend: Use an immersion blender in the pot or blend in batches in a blender, letting steam escape by removing the lid’s center piece.

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