Description
Can a soup be decadent? This lobster bisque from scratch is probably as close as it gets. Creamy, subtly sweet broth and lumps of buttery lobster meat give this soup a warming, filling richness that is perfect for a cold winter day. Garnish with chives.
Ingredients
- 4 cups seafood stock
- 4 whole lobster tails
- 5 sticks salted butter
- ½ medium white onion, diced
- 2 medium (blank)s carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- ½ cup cream sherry
- ¾ cup uncooked white rice
- 1 bay leaf
- 4 tablespoons tomato paste
- 1 tablespoon chopped fresh tarragon
- 1 teaspoon salt
- 1 teaspoon chopped fresh thyme
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- ¾ cup heavy cream
- salt and ground black pepper to taste
Instructions
- Pour 4 cups seafood stock into a large pot and bring to a rolling boil. Add lobster tails and boil until flesh is opaque
- about 5 minutes. Remove tails and reserve all broth. Shell all tail meat and set aside.
- Melt butter in another pot over medium heat. Add onion
- carrots
- and celery. Saute until fragrant
- 3 to 4 minutes. Add garlic and saute
- 30 to 40 seconds. Pour in sherry; let it reduce by half. Pour in reserved seafood stock. Add rice and bay leaf. Bring to a boil
- then reduce to medium-low. Let simmer until rice is tender
- about 30 minutes. Remove bay leaf.
- Blend all contents of the soup until smooth using an immersion blender. Add tomato paste
- tarragon
- salt
- thyme
- pepper
- paprika
- and cayenne. Let simmer over medium-low heat for 30 minutes more. Pour in cream and stir in well for that trademark pinkish/orange bisque color. Season with salt and pepper. Ladle soup into bowls and top with a generous lump of lobster meat.
Prep Time: 30 mins
Cook Time: 1 hr 30 mins
Total Time: 2 hrs
Servings: 10