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Try SavoraCreamy Lobster Bisque
Indulge in the rich and comforting flavors of homemade lobster bisque. This creamy soup is perfect for a special occasion or a cozy night in.
Ingredients
- Lobster meat1 pound
- from lobster Lobster shells
- Butter4 tablespoons
- medium, chopped Onion1
- stalks, chopped Celery2
- medium, chopped Carrot1
- cloves, minced Garlic2
- Tomato paste2 tablespoons
- Dry sherry1/2 cup
- Chicken broth4 cups
- Heavy cream1 cup
- sprig Fresh thyme1
- Bay leaf1
- to taste Salt
- to taste Black pepper
- Olive oil1 tablespoon
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Learn MoreMethod
Prepare the lobster: Remove the meat from the lobster and set aside. Reserve the shells.
Sauté the vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, celery, and carrot and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
Toast the shells: Add the lobster shells and tomato paste to the pot. Cook, stirring occasionally, until the shells are lightly toasted and the tomato paste has caramelized, about 5-7 minutes.
Deglaze the pot: Pour in the sherry and scrape up any browned bits from the bottom of the pot.
Simmer the bisque: Add the chicken broth, thyme sprig, and bay leaf. Bring to a boil, then reduce heat and simmer for at least 30 minutes, or up to an hour, to allow the flavors to meld.
Strain the bisque: Remove the thyme sprig and bay leaf. Carefully strain the bisque through a fine-mesh sieve, pressing on the solids to extract as much flavor as possible. Discard the solids.
Finish the bisque: Return the strained bisque to the pot. Stir in the heavy cream and gently heat through. Do not boil.
Add the lobster meat: Add the cooked lobster meat to the bisque and heat gently until warmed through.
Season and serve: Season with salt and pepper to taste. Serve hot, garnished with fresh herbs or a swirl of cream, if desired.
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