Name: Buttery lobster bisque
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1 serving
Ingredients: 9 oz lobster meat, cut into 1/2-inch pieces; 1 tbsp salted butter; 1 shallot, finely diced; 1 stalk celery, finely diced; 3/4 medium carrot, finely diced; 1 clove garlic, minced; 2 3/4 tsp tomato paste; 1 tbsp all-purpose flour; 1 1/2 cups reduced-sodium chicken broth; 2 tbsp half and half; 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

458 calories

Protein: 51g; 45% of calories
Carbs: 24g; 21% of calories
Fat: 17g; 33% of calories

Instructions

Prep 25 min · Cook 20 min

Melt the butter in a small pot over medium heat. Add the shallot, celery, and carrot and cook until softened, about 5 minutes. Stir in the garlic, thyme, black pepper, and half the salt and cook for 1 minute more.
Stir in the tomato paste and flour and cook for 2 minutes, stirring constantly. Gradually whisk in the chicken broth and bring to a simmer. Cook for 5 minutes until the vegetables are very tender. Remove from the heat and let cool for 5 minutes.
Transfer the mixture to a blender, filling it no more than half full. Remove the center cap of the lid and cover with a folded kitchen towel to vent steam. Blend until completely smooth. Return the soup to the pot over low heat.
Stir in the lobster meat, half and half, and lemon juice. Simmer gently until the lobster is opaque and heated through, about 5 minutes. Taste and add the remaining salt only if needed. Ladle into a bowl and garnish with chives. Done when lobster is opaque and firm, 145°F.

Nutrition

Ingredients

Instructions

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