Lobster Bisque

LOBSTER BISQUE - For 2

There are many different recipes for lobster bisque...this is mine.

Ingredients

🙂2 lobster tails

• 2 cups water

• 1/2 tablespoon kosher salt

• 1 tablespoons extra virgin olive oil

• 1/2 sweet onion diced

• 1/2 garlic clove crushed

• 1 tablespoons tomato paste

• 1 cups Chardonnay or other dry white wine

• 1/2 tablespoon fresh thyme

• 1 bay leaf

• 1/2 teaspoon paprika

• 1/2 teaspoon cayenne pepper

• 1 1/2 cups fish or chicken broth

• 1-14 ounce can fire roasted diced tomatoes

• 1/4 cup heavy whipping cream

• 1/4 cup half and half

• 1/2 fresh lemon

INSTRUCTIONS

• Use a large pot to steam the lobster tails, shell-side down in salted water for about 5 minutes or until they thoroughly cooked. Using tongs, transfer the tails (keeping the water for the stock) to a plate and allow to cool..

• When the lobster is cools down, remove the shells from the meat and set aside.

• In a big pot heat the olive oil or butter over medium-high heat. Add the onion and cook until translucent. Add garlic and continue cooking for 1 minute. Add the tomato paste and cook for another minute.

• Add wine, thyme, bay leaf, paprika, cayenne pepper, chicken or fish stock and the water from steaming the lobster tails. Simmer for 45 minutes.

• Remove the bay leaf from the broth and blend the mixture in a blender. WARNING: ✋ Be careful placing hot food into a blender, start out on a very low speed so as not to burn yourself or others. Place back into the pot and stir in cream, half and half and lemon juice. Chop the lobster meat into bite size pieces and divide among your soup bowls. Ladle the bisque over the lobster and serve Garnish with dill, parsley or fennel.