This lobster bisque is luscious and deeply flavored, making it a perfect start to a meal or a meal in itself! It is so comforting on cold nights.
Total Time
1hr 30min
0.0
0 Ratings
Author: Jeanie and Lulu's Kitchen
Servings:
4
Ingredients
•
4
cups
Water
•
to taste
Salt
•
4
Lobster Tails
•
1
dash
Olive Oil
•
1
Fennel Bulb
, finely chopped
•
1
Onion
, diced
•
3
cloves
Garlic
, roasted, crushed
•
1/2
tsp
Sweet Paprika
•
1/4
tsp
Cayenne Pepper
•
1
Tbsp
Tomato Paste
•
1
cup
Tomato Sauce
•
2
cups
Red Wine
•
1/2
cup
Cognac
•
2 1/2
cups
Chicken Stock
•
1
sprig
Fresh Thyme
•
1
sprig
Tarragon
•
3/4
cup
Heavy Cream
•
1
Lemon
, juiced
Cooking Instructions
1.
Add the
Water (4 cups)
to a large pot and season it generously with
Salt (to taste)
. Bring it to a boil, then cook the
Lobster Tails (4)
until they turn a vivid red, about 5-6 minutes. Remove the tails and let them cool enough to handle. Turn off the heat temporarily.
2.
Pour the salty lobster cooking water into a heat proof bowl or container to reserve it. Then crack the tails open and remove the meat, trying not to break the tails too much into little pieces. Chop up the meat into tiny pieces and store it in the refrigerator while the soup cooks.
3.
Put the pot back onto medium-high heat and heat up the
Olive Oil (1 dash)
. Add the tail shells,
Fennel Bulb (1)
,
Onion (1)
, and
Garlic (3 cloves)
. Let them get fragrant for a few minutes. Season with the
Sweet Paprika (1/2 tsp)
and
Cayenne Pepper (1/4 tsp)
.
4.
Stir in the
Tomato Paste (1 Tbsp)
and
Tomato Sauce (1 cup)
and let them cook for a few minutes. Then pour in the
Red Wine (2 cups)
and
Cognac (1/2 cup)
and scrape up the bottom of the pan to deglaze.
5.
Add the
Chicken Stock (2 1/2 cups)
, reserved cooking water,
Fresh Thyme (1 sprig)
, and
Tarragon (1 sprig)
. Bring the soup to a low boil, then reduce it to a simmer and cook on medium-low for 1 hour.
6.
Remove the tail shells and herb sprigs with a slotted spoon. Add in the lobster meat and let it warm up in the liquid for a minute.
7.
Use an immersion blender to completely blend the soup until smooth. Stir in the
Heavy Cream (3/4 cup)
and juice from
Lemon (1)
and blend it a little more.
8.
Ladle soup into bowls and drizzle a little more heavy cream on top for a pretty pattern. Sprinkle additional chopped tarragon on top if desired. Serve immediately and enjoy!
Author's Notes
To roast garlic, cut the top off to reveal the tops of the cloves. Drizzle the top with olive oil and a sprinkle of salt, then wrap it in foil. Roast it in a 350 degrees F (175 degrees C) oven for an hour, then refrigerate it and use it as needed! It keeps for a long time.
Nutrition Per Serving
CALORIES
582
FAT
17.9 g
PROTEIN
37.7 g
CARBS
22.5 g
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