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Lobster Bisque
This creamy and rich lobster bisque recipe is made with lobster tails, lobster stock, vegetables, roux, white wine, tomato paste, and a hearty pour of cream.
👥 5 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 15 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●dutch oven
- ●oven
- ●blender
- ●skillet
📝 Preparation Steps
1
In a medium saucepan, combine the clam juice, 1 cup of white wine, and 3 cups of water. Bring the mixture to a boil over medium heat. Add the lobster tails and bay leaves, cover and steam until the lobster tails turn red, 5 to ⏱️ 7 minutes.
medium lobster tails (18 to 20 oz.)4bay leaves2
2
Remove the lobster tails, reserving the stock. When cool enough to handle, remove the lobster meat from the shells and return the shells to the reserved stock. Chop the meat into bite sized pieces, place it in a covered container, and refrigerate until ready to use. Return the stock to a boil over medium heat; reduce the heat to medium-low and simmer for ⏱️ 20 minutes more. Strain the stock and reserve. There should be about 4 cups of stock.
medium lobster tails (18 to 20 oz.)4
3
In a Dutch oven over medium heat, melt 4 tablespoons of butter. Add the onion, carrots, celery, and 1 ½ teaspoons of Creole seasoning. Cook, stirring frequently, until the vegetables are soft and golden, 5 to ⏱️ 7 minutes. Stir in 4 cloves of the finely chopped garlic; cook until fragrant, ⏱️ 1 minute. Stir in the tomato paste until the vegetables are coated. Sprinkle the mixture with the flour and cook until the raw flour smell is gone, 2 to ⏱️ 3 minutes.
carrots, peeled and chopped2
4
Pour in the remaining 1 cup of wine, allowing the mixture to simmer and thicken. Gradually add the lobster stock and bring the mixture to a boil. Add the tarragon sprigs. Reduce the heat to medium-low and simmer until thickened slightly, 25 to ⏱️ 30 minutes.
5
Remove the mixture from the heat and remove the tarragon sprigs. Using a countertop blender, blend the mixture in batches until smooth. Return the mixture to the Dutch oven. Stir in the cream and sherry vinegar and warm over medium-low heat.
6
Meanwhile, in a small skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the remaining finely chopped garlic clove, the reserved lobster meat, and the remaining ½ teaspoon of Creole seasoning. Cook until heated through, 2 to ⏱️ 3 minutes. Season with salt, to taste.
7
Serve the bisque topped with the warm garlic butter lobster and chopped fresh tarragon.
Nutrition Facts
calories
510 Calories
fat Content
30 g
fiber Content
2 g
sugar Content
6 g
sodium Content
1189 mg
protein Content
27 g
trans Fat Content
1 g
cholesterol Content
221 mg
carbohydrate Content
15 g
saturated Fat Content
18 g
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