Creamy Lobster Bisque | Culture Kitchen

Instructions

Ingredients:

• 2 lobsters, about 1 1/2 pounds each
• 4 cups seafood or vegetable stock
• 1 cup heavy cream
• Salt
• 1 stick unsalted butter
• 2 celery stalks, chopped
• 2 carrots, chopped
• 4 cloves garlic, minced
• 1 onion, chopped
• salt to taste
• ½ teaspoon white pepper
• ¼ cup brandy
• 2 tablespoons tomato paste
• Pinch of seafood seasoning
• Jumbo lump lobster meat for garnish
• Fresh thyme sprigs for garnish

Method:

1. Place a large pot over medium heat and add the vegetable stock and cream and bring mixture to a light boil. Add the lobster tails to the broth and cook for about 8-10 minutes, until they turn bright red. Remove from the pot and let cool slightly. Once cool enough to handle, remove the meat from the shells and chop into bite-sized pieces. Set aside.
2. In another large pot or Dutch oven, melt the butter over medium heat. Add the onion, carrots, celery, and garlic. Cook, stirring occasionally, until the vegetables are soft and fragrant, about 8-10 minutes. Add salt and white pepper and mix well.
3. Stir in the brandy and cook for another 2-3 minutes, allowing the alcohol to evaporate.
4. Next Add the lobster broth, and mix well, add the tomato paste, and bring to a simmer and let cook for about 20-25 minutes, allowing the flavors to meld together. Remove from heat an allow to cool for 2-3 minutes.
5. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, you can transfer the soup to a blender in batches and blend until smooth, then return to the pot.
6. Season the bisque with salt and pepper to taste, and a pinch of seafood seasoning. Stir in the chopped lobster meat and let cook for another 5 minutes to heat through.