Lobster Bisque Recipe

🦞 Lobster Bisque Recipe
Ingredients:
2 lobster tails (about 8–10 oz each)
2 tbsp butter
1 tbsp olive oil
1 small onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
3 garlic cloves, minced
2 tbsp tomato paste
1/4 cup brandy or cognac (optional but adds rich flavor)
1/2 cup dry white wine
4 cups seafood stock (or chicken stock)
1 tsp paprika
1 tsp fresh thyme (or 1/2 tsp dried)
1 bay leaf
1 cup heavy cream
Salt and black pepper, to taste
Fresh parsley or chives, for garnish


---
Instructions:
1. Cook Lobster Tails
Bring a pot of salted water to a boil. Add lobster tails and cook 5–6 minutes until shells turn red.
Remove, let cool, then take the meat out of shells and chop into bite-sized pieces. Save shells for stock.


2. Make Flavor Base
In a large pot, melt butter with olive oil.
Add onion, carrot, celery, and garlic. Cook until softened (about 5–7 minutes).
Stir in tomato paste and cook for 2 minutes.


3. Deglaze & Simmer
Add brandy and cook until mostly evaporated.
Pour in wine, then add lobster shells, stock, paprika, thyme, and bay leaf.
Simmer uncovered 30 minutes for rich flavor.


4. Strain & Blend
Remove shells and bay leaf.
Use an immersion blender (or carefully blend in batches) until smooth and creamy.


5. Finish with Cream
Stir in heavy cream, season with salt and pepper.
Add lobster meat back into soup and gently heat through.


6. Serve
Ladle into bowls, garnish with parsley or chives, and serve with crusty bread.