Lobster Bisque from Scratch
Description
Creamy, subtly sweet broth and lumps of buttery lobster meat give this bisque made from scratch a warming, filling richness that is perfect for a cold winter day.
Ingredients
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4 cups seafood stock
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4 whole lobster tails
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2 tablespoons butter
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1/2 medium white onion, diced
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2 carrots, diced
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2 stalks celery, diced
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3 cloves garlic, minced
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1/2 cup cream sherry
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3/4 cup uncooked white rice
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1 bay leaf
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4 tablespoons tomato paste
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1 tablespoon chopped fresh tarragon
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1 teaspoon salt
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1 teaspoon chopped fresh thyme
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1 teaspoon ground black pepper
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1 teaspoon paprika
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1/2 teaspoon cayenne pepper
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3/4 cup heavy cream
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salt and ground black pepper to taste
Directions
1
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.
2
Melt butter in another pot over medium heat. Add onion, carrots, and celery. Sauté until vegetables are starting to soften, 3 to 4 minutes. Add garlic and sauté, 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.
3
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.