Lobster Bisque
Servings: 6 servings
Calories: 548cal
Ingredients
- 1 pound lobster tails 2 large tails, cooked
- ½ cup unsalted butter
- ¼ cup minced garlic
- 1 ½ cups finely minced onion
- 1 ½ cups finely minced celery
- 1 ½ cups finely minced carrot
- 2 Tablespoons tomato paste
- 3 Tablespoons all purpose flour
- 1 ½ cups dry white wine such as Pinot Grigio
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 1 ½ cups seafood stock
- 2 cups heavy whipping cream
Instructions
- Cook lobster and chop into bite sized pieces. Set aside.
- In a Dutch oven over medium heat, melt the butter with the minced garlic.
- Add in onion, celery, and carrots. Stir to combine.
- Add in tomato paste and stir to combine.
- Sprinkle flour over the mixture and stir to combine.
- Add in white wine, garlic powder, and onion powder. Stir to combine.
- Add in seafood stock and heavy cream. Use an immersion blender to make the mixture smooth.
- At this point, you can optionally strain the bisque through a fine mesh sieve for restaurant quality smoothness. This will remove the fiber and any remaining chunks from the soup. You will be left with a smaller portion of soup if doing so. Add the strained bisque back to the pot.You can absolutely leave it as-is without straining to keep all the nutrients in the soup. Only strain if you're looking for a silkier consistency.
- Turn down heat to low and allow to simmer, uncovered, for 5 minutes.
- Add chopped lobster to the soup in the pan and heat through, about 1-2 minutes, stirring occasionally.
Notes
- Finely mince the onion, celery, and carrots. They will soften and cook quicker when finely minced. You can optionally run the vegetables through a food processor before sauteeing them to create a puree, but it is not absolutely necessary.
- I would recommend a good dry white wine such as Pinot Grigio, Chardonnay, or Sauvignon Blanc. You can swap the wine with brandy if desired or opt for a sherry instead.
- If you can’t find seafood stock, you can replace it with vegetable or chicken stock.
- If you opt to not strain the bisque, then you'll get closer to 8 servings out of this recipe.
Nutrition
Serving: 1serving | Calories: 548cal | Carbohydrates: 19g | Protein: 9g | Fat: 45g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 399mg | Potassium: 552mg | Fiber: 3g | Sugar: 7g | Vitamin A: 7184IU | Vitamin C: 9mg | Calcium: 147mg | Iron: 1mg
