Velvety smooth bisque with big chunks of lobster in every bite. It’s so decadent and satisfying, you wouldn’t think that it comes together in just 1 hour. Perfect for cozy date nights at home!
Ingredients:
Lobster Broth:
- 2 fresh lobster tails
- 5 cups of water
- 1/2 tbsp bouillon lobster base
- 1 cup dry white wine
- salt and pepper to taste
- bay leaf
Bisque:
- 2 medium carrots, thinly chopped
- 2 celery stalks, thinly chopped
- 1 cup onions, chopped
- 6 oz Tomato paste
- 4 tbsp unsalted butter (3 tbsp for the bisque, 1 tbsp to cook the lobster meat)
- 2 tbsp flour
- 2 sprigs of fresh thyme
- 1 cup heavy whipping cream
- 1/2 cup dry white wine
- salt and pepper to taste
Procedure:
- Cook the lobster tails in an Avacraft Pasta Pot. Bring 5 cups of water to a boil and add the lobster, cook for 5 – 7 minutes.
- Remove the lobster tails and set aside so they cool. Mine took about 5 minutes. Remove the meat from the lobster tails. Keep the shells and store the lobster meat in the fridge.
- Add the shells to the pot of water along with the bouillon base, bay leaf, wine, salt and pepper. Cover and bring the water to a boil. Once the water is boiling, lower the heat to medium and allow the broth to cook for approx. 25 minutes.
- Place a large strainer over a large bowl. Open the pot and pour the broth and shells over the strainer to remove the shells from the broth. Set the lobster broth aside.
- Using the same pot, add 3 tablespoons of butter (reserve 1 tablespoon for later) to the empty pot. When the butter has melted add the celery, carrots, and chopped onion. Sauté the veggies for 6-7 minutes or until soft.
- Add the flour and stir until the flour is fully incorporated. Add the lobster broth back to the pot along with the fresh thyme, heavy whipping cream, tomato paste, 1/2 cup dry white wine, and salt and pepper to taste.
- Bring the pot to a boil and cook for 10-12 minutes until the vegetables are tender. Use an immersion hand blender to smooth out the soup. You can also transfer it to an actual blender. Pay attention to the carrots, those are often the hardest to blend.
- Heat an Avacraft Saucepan on medium-high heat and add the remaining 1 tablespoon of butter and the reserved lobster meat. Cook for 2-3 minutes until the lobster is cooked. Serve the soup in bowls topped with the cooked lobster.
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