Easy Lobster Bisque
This easy lobster bisque recipe is smooth and creamy, with a rich, condensed lobster flavor. It is easy to make, with chunks of lobster in every bite!
Ingredients
- 4 tbsp olive oil
- 4 cups seafood stock (store bought boxed is fine)
- 1/2 cup water
- 1 cup chopped onion
- 1 carrot, peeled and chopped
- 3 stalks of celery, chopped
- about 2 tbsp of garlic, divided
- 1/2 cup white wine (any dry variety is fine)
- 1 3 oz can of tomato paste, plus 1 tbsp
- 1/2 tbsp salt, plus more (depending on how salty your seafood stock is)
- 1/2 tsp pepper, plus more
- 15 thyme stems
- 2 medium sized lobster tails
- 1 1/2 cups of leeks (white part and a bit of the green section)
- 1/4 cup cognac
- 1/4 cup sherry
- 4 tbsp unsalted butter
- 1/4 cup flour
- 2 cups half and half
- 1 tbsp fresh lemon juice
Instructions
- Heat 2 tbsp of olive oil in a large dutch oven over medium heat. Toss in onions, cellery and carrot, and sautee until light brown, about 10 minutes.
- Add 2-3 cloves of minced garlic, 1 3 oz can of tomato paste and 15 thyme stems to the pot, and cook for about 60 seconds, stirring frequently. Pour in 4 cups of seafood stock and 1/2 a cup of water. Season with 1/2 tbsp of salt and 1/2 tsp pepper (use less salt if seafood stock is salty). Bring to a boil, reduce heat and simmer for about 1 hour, stirring occasionally. Once done simmering, strain the liquid to remove all of the solids (squeeze the solids to get all of the flavor out of them). You should have about 4 cups of liquid.
- In a seperate pot, bring a few quarts of water to a boil. Once at a roaring boil, add the lobster tails and cook until fully cooked through, about 1 minute per ounce. Drain the water and let the lobsters cool a bit.
- In another dutch oven or pot, heat 2 tbsp of olive oil. Cook the leeks until softened, about 10 minutes, then add 1 tbsp of minced garlic. Cook for 1 minute. Pour in the cognac and sherry, and simmer for 3 minutes over medium heat.
- Once the lobsters are cool enough to handle, remove the lobster meat from the shells. Add 1 lobster tail, plus about 1/4 of the second tail, to the pot with the leeks. Using a hand blender, blend the ingredients until a puree forms. Remove the puree from dutch oven, and put aside.
- In the same dutch oven as you cooked the leeks in, melt the butter. Add the flour slowly, whisking until combined. Add 1 tbsp of tomato paste to the pot, and whisk in the half and half slowly. Cook for about 3 minutes over medium heat. Add the pureed leek mixture back to this pot.
- Chop up the rest of the lobster into bite sized pieces, and add it to the pot. Pour in your strained seafood stock, and mix well. Squeeze in 1 tbsp of lemon juice, and season with salt and pepper, garnish with parsley, dill or thyme and enjoy!
Nutrition
Calories: 387kcalCarbohydrates: 17gProtein: 11gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 75mgSodium: 1257mgPotassium: 457mgFiber: 2gSugar: 6gVitamin A: 2721IUVitamin C: 12mgCalcium: 198mgIron: 2mg
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