American 45 min

Lobster Bisque

Name: Lobster Bisque
Total time: 45 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 cooked lobster tails (6 oz each), meat removed and chopped, shells reserved; 3 tablespoons unsalted butter; 1 medium shallot, diced; 2 stalks celery, diced; 1 medium carrot, diced; 3 cloves garlic, minced; 2 tablespoons tomato paste; ¼ cup dry sherry or brandy; 3 cups seafood or shellfish stock; 1 cup heavy cream; 1 bay leaf; ½ teaspoon smoked paprika; ¼ teaspoon cayenne; Salt and white pepper to taste; Fresh tarragon for garnish

seafoodcomfort-food

Ingredientsfor 2

380

Cal

26g

Protein

10g

Carbs

26g

Fat

12 cooked lobster tails (6 oz each), meat removed and chopped, shells reserved
23 tablespoons unsalted butter
31 medium shallot, diced
42 stalks celery, diced
51 medium carrot, diced
63 cloves garlic, minced
72 tablespoons tomato paste
8¼ cup dry sherry or brandy
93 cups seafood or shellfish stock
101 cup heavy cream
111 bay leaf
12½ teaspoon smoked paprika
13¼ teaspoon cayenne
14Salt and white pepper to taste
15Fresh tarragon for garnish

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Instructions

1
Melt butter in a large pot over medium heat. Add shallot, celery, and carrot; cook 5 minutes until softened. Add garlic and tomato paste; cook 2 minutes until paste darkens and becomes fragrant. Add lobster shells and cook 3 minutes, stirring, until they turn bright red and fragrant.
2
Pour in sherry and cook, scraping up any bits, until mostly evaporated, about 2 minutes. Add stock, bay leaf, paprika, and cayenne. Simmer 25 minutes. Strain through a fine-mesh strainer, pressing on the solids with a spoon to extract every drop of flavor. Discard solids.
3
Return strained broth to the pot. Add heavy cream and simmer over medium heat 8–10 minutes until the bisque is slightly thickened. Add lobster meat and heat through 2 minutes — do not boil, or the lobster will toughen. Season with salt and white pepper. Ladle into warm bowls and garnish with fresh tarragon.