0 from 6 votes
Lobster Bisque
Bring something special to the table with this well-loved recipe.
Prep Time
30 mins
Cook Time
1 hr
Servings: 2
Calories: 771 kcal
Course:
Soup
Ingredients
- 2 lobster tails (in-shell)
- 1 lemon, cut in half
- 2 tablespoons extra virgin olive oil
- ½ pound lobster shells, broken into pieces
- 2 ½ tablespoons tomato paste
- 1 carrot, diced
- 2 ribs celery, diced
- ½ medium onion, diced
- 3 garlic cloves, minced
- 1 tablespoon minced tarragon
- 1 tablespoon minced thyme
- ⅓ cup brandy
- ⅓ cup sherry
- 1 ½ cups lobster tail poaching liquid*
- 1 ½ cups fish stock or bottled clam juice
- 2 tablespoons unsalted butter, softened
- 1 tablespoon all purpose flour
- ⅔ cup heavy cream
- salt and pepper to taste
Instructions
- Fill a small pot with water and squeeze lemon juice and add lemon halves themselves into the pot. Bring pot to a boil. Add lobster tails lower heat to medium-low and poach tails for 9 to 12 minutes. Remove tails from liquid and reserve ½ cup of the lobster stock. Remove the lobster meat from the shells and set aside.
- In a large saucepan heat oil over medium-high heat. Place lobster shells (including poached tail shells) into the pan and sauté for 3 to 4 minutes. Add tomato paste and toss together until the shells are well coated. Continue to sauté for 2 to 3 minutes.
- Add the carrots, celery, onion, garlic, and herbs and continue to sauté for 4 to 5 minutes or until onions become slightly translucent. Season with salt and pepper.
- Deglaze pan with brandy and sherry and stir.
- Continue to cook mixture until most of the liquid has evaporated. Add poaching liquid and stock/clam juice and reduce heat to medium. Simmer for 10 to 12 minutes.
- Pour entire contents into a blender and puree for 2 to 3 minutes.
- Strain mixture back into the saucepan, using a fine-mesh sieve. Place pan back over medium heat and simmer.
- In a small bowl mix together butter and flour. Whisk butter-flour mixture into the bisque and continue to stir until mixture slightly thickens.
- Stir in the cream and adjust seasonings.
- Chop reserved lobster tail meat into bite-sized pieces. Divide lobster meat into two soup bowls and top with a ladle or two of lobster bisque. Finish with minced tarragon and cracked black pepper. Serve with a crusty baguette.
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Nutrition Information
Calories
771kcal
(39%)
Carbohydrates
20g
(7%)
Protein
18g
(36%)
Fat
57g
(88%)
Saturated Fat
28g
(140%)
Cholesterol
219mg
(73%)
Sodium
1097mg
(46%)
Potassium
856mg
(24%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
7262IU
(145%)
Vitamin C
17mg
(19%)
Calcium
222mg
(22%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 771
% Daily Value*
| Calories | 771kcal | 39% |
| Carbohydrates | 20g | 7% |
| Protein | 18g | 36% |
| Fat | 57g | 88% |
| Saturated Fat | 28g | 140% |
| Cholesterol | 219mg | 73% |
| Sodium | 1097mg | 46% |
| Potassium | 856mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 7262IU | 145% |
| Vitamin C | 17mg | 19% |
| Calcium | 222mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.