Luxurious Lobster Bisque Recipe
Prep Time:
20 minutes
Cook Time:
1 hour
Servings:
6 Servings
Ingredients
  • 4 cooked lobster tails
  • 2 celery stalks, quartered
  • 1 carrot, peeled and quartered
  • 1 shallot, peeled and quartered
  • 4 garlic cloves, peeled
  • 2 bay leaves
  • 1 sprig fresh thyme
  • 1 sprig fresh tarragon
  • ½ teaspoon black peppercorns
  • 1 teaspoon salt
  • ¼ teaspoon white pepper
  • 6 cups water
  • 6 tablespoons salted butter
  • ½ cup diced shallot
  • ½ cup diced celery
  • ½ cup diced carrots
  • 2 garlic cloves, peeled and minced
  • 1 cup sherry wine
  • ¼ cup all-purpose flour
  • 1 cup heavy cream
  • 4 tablespoons tomato paste
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh tarragon
  • To make the stock, separate the shells from the lobster meat.
Directions
  1. Place the shells in a large pot.
  2. Cut the lobster meat into bite-sized pieces and refrigerate until ready to use.
  3. Place the celery, carrot, shallot, garlic, bay leaves, thyme, tarragon, peppercorns, salt, and white pepper in the pot with the lobster shells.
  4. Cover the shells and veggies with water and bring to a boil over high heat.
  5. Cover the pot with a lid, reduce the heat to low, and cook for 30 minutes, stirring occasionally.
  6. Drain the stock through a fine mesh strainer, discard the shells and dregs, and set the stock aside.
  7. To make the bisque, melt butter in a large pot over medium heat.
  8. Once melted, add the shallot, celery, carrots, and garlic, and saute for 3 minutes.
  9. Deglaze with sherry and bring to a simmer.
  10. Cook, stirring occasionally, until the sherry has almost completely evaporated, about 5 minutes.
  11. Add the flour, stir to combine with the veggies, and cook for 1 minute more.
  12. Add the stock (about 6 cups), cream, and tomato paste to the pot and whisk to combine.
  13. Bring to a low simmer, whisking frequently, and cook for 20 minutes or until the soup has thickened and the veggies are very tender.
  14. Transfer the soup to a blender (working in batches, if necessary) and blend until smooth.
  15. Return the blended soup to the pot and heat over medium-low until reheated.
  16. To serve, divide the lobster meat between bowls.
  17. Ladle the soup over the lobster meat and garnish with chopped chives and tarragon.