Best Lobster Bisque Recipe

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[{"selector":"#anim-9d8a18d8-42ef-4f26-89d9-ea865502dead","keyframes":{"transform":["scale(1)","scale(1.05)","scale(0.995)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":0,"duration":1000,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-0a7aac6b-605d-4bb5-9c18-50b0f760845c","keyframes":{"transform":["scale(1)","scale(1.05)","scale(0.995)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":0,"duration":1000,"easing":"ease-in-out","fill":"both","iterations":1}] Total Time: 65 minutes Yield: 4-6 servings Let's get started! Try this classic lobster bisque recipe for the ultimate treat. The rich, creamy bisque gets a kick from the addition of white wine and aromatic vegetables to create a flavor that is irresistible. Arrow

Ingredients

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Bring the large pot with water and sea salt to a boil. Add the lobsters and bay leaves and cook until the lobsters are bright red.

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Remove the lobster tails using kitchen tongs and save the stock. Let it cool, then remove the meat.

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Save the meat and liquid from the shells. Chop the lobster meat and place it in a small bowl, then cover and refrigerate.

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Boil the lobster shells and add their stock to a colander over a large bowl. Discard the shells and set the stock aside.

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Cook the onions, carrots, celery, and fresh herbs until soft in heated butter and oil. Season and stir in garlic.

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Stir in the tomato paste and sprinkle the cornstarch. Cook and stir occasionally. Then, pour the wine and simmer.

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Stir in the lobster stock and reduce the heat, occasionally stirring the mixture until the liquid has thickened slightly.

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Remove from heat and transfer to a blender. Blend until completely smooth.

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Heat the mixture again at medium-low heat and stir in the heavy cream.

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When ready to serve, cook the lobster meat and stir it into the bisque.

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Lobster Bisque Recipe Tips:

Use cold-water lobster Don’t overcook lobster Sauté in butter just until opaque. GET THE RECIPE

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Best Lobster Bisque Recipe

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Ingredients

Bring the large pot with water and sea salt to a boil. Add the lobsters and bay leaves and cook until the lobsters are bright red.

Step 1

Remove the lobster tails using kitchen tongs and save the stock. Let it cool, then remove the meat.

Step 2

Save the meat and liquid from the shells. Chop the lobster meat and place it in a small bowl, then cover and refrigerate.

Step 3

Boil the lobster shells and add their stock to a colander over a large bowl. Discard the shells and set the stock aside.

Step 4

Cook the onions, carrots, celery, and fresh herbs until soft in heated butter and oil. Season and stir in garlic.

Step 5

Stir in the tomato paste and sprinkle the cornstarch. Cook and stir occasionally. Then, pour the wine and simmer.

Step 6

Stir in the lobster stock and reduce the heat, occasionally stirring the mixture until the liquid has thickened slightly.

Step 7

Remove from heat and transfer to a blender. Blend until completely smooth.

Step 8

Heat the mixture again at medium-low heat and stir in the heavy cream.

Step 9

When ready to serve, cook the lobster meat and stir it into the bisque.

Step 10

Lobster Bisque Recipe Tips:

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Ciao!! I'm Elena

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