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RECIPE
18 INGREDIENTS8 STEPS1hr 30min

Lobster Bisque

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.
Lobster Bisque Recipe | SideChef
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.
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
1hr 30min
Total Time
$39.19
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
4 cups
Water
to taste
4
Lobster Tails
about 4 ounces each
1 dash
1
Fennel Bulb , finely chopped
1
Onion , diced
3 cloves
Garlic , roasted, crushed
see note to make ahead
1/4 tsp
Cayenne Pepper
1 Tbsp
Tomato Paste
3/4 cup
Tomato Sauce
2 cups
Red Wine
1/2 cup
Cognac
2 1/2 cups
Chicken Stock
1 sprig
1 sprig
plus additional chopped for garnish
3/4 cup
Heavy Cream
plus additional to swirl on top
1/2 Tbsp
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Nutrition Per Serving

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CALORIES
547
FAT
16.1 g
PROTEIN
37.7 g
CARBS
17.8 g

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.

Cooking Instructions

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Step 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.
Step 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.
Step 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) .
Step 4
Stir in the Tomato Paste (1 Tbsp) and Tomato Sauce (3/4 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.
Step 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.
Step 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.
Step 7
Use an immersion blender to completely blend the soup until smooth. Stir in the Heavy Cream (3/4 cup) and Lemon Juice (1/2 Tbsp) and blend it a little more.
Step 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!
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Nutrition Per Serving
Calories
547
% Daily Value*
Fat
16.1 g
21%
Saturated Fat
10.4 g
52%
Trans Fat
0.0 g
--
Cholesterol
311.9 mg
104%
Carbohydrates
17.8 g
6%
Fiber
2.5 g
9%
Sugars
5.9 g
--
Protein
37.7 g
75%
Sodium
900.8 mg
39%
Vitamin D
--
--
Calcium
306.8 mg
24%
Iron
2.0 mg
11%
Potassium
935.2 mg
20%
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