Name: Buttery lobster bisque
Prep time: 25 min
Total time: 25 min
Yield: 1 serving
Ingredients: 10 oz lobster meat, chopped; 2 1/4 tsp salted butter; 1 small shallot, finely diced; 1 clove garlic, minced; 2 tsp tomato paste; 2 tsp all-purpose flour; 1 1/4 cups reduced-sodium chicken broth; 2 tbsp heavy cream; 1/4 tsp salt; 1/4 tsp black pepper; 1/2 tsp dried thyme; 1 1/2 tbsp fresh chives, minced; 1 tsp lemon juice

Nutrition

Per serving

463 calories

Protein: 52g; 46% of calories
Carbs: 15g; 13% of calories
Fat: 21g; 41% of calories

Instructions

Prep 25 min · Cook 0 min

Melt half the butter in a small pot over medium heat. Add the shallot and cook until softened, about 3 minutes. Stir in the garlic, tomato paste, and thyme, cooking for 1 minute more.
Stir in the flour and cook for 1 minute. Slowly whisk in the chicken broth. Bring to a simmer and cook until slightly thickened and flavors meld, about 8 minutes.
Remove the pot from the heat. Use an immersion blender to blend the soup base until completely smooth. Alternatively, carefully transfer to a small blender, vent the lid, and blend in one batch before returning to the pot.
In a separate small skillet, melt the remaining butter over medium heat. Add the lobster meat and sauté until it is opaque and just heated through, about 3 minutes. Done when flakes easily, 145°F.
Stir the heavy cream, the sautéed lobster, and the lemon juice into the pot. Season with salt and black pepper. Heat through for 1 minute over low heat, then ladle into a bowl and top with chives.

Nutrition

Ingredients

Instructions

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