Name: Buttery lobster bisque
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 8 oz cooked lobster meat, chopped into 1/2-inch pieces; 2 1/4 tsp unsalted butter; 1 stalk celery, finely diced; 1 shallot, minced; 1 clove garlic, minced; 2 3/4 tsp tomato paste; 1 tbsp all-purpose flour; 1 cup low-sodium chicken broth; 1/4 cup water; 2 tbsp heavy cream; 1 tsp lemon juice; 1/4 tsp salt; 1/4 tsp black pepper; 1/2 tsp dried thyme; 1 1/2 tbsp fresh chives, minced

Instructions

Prep 20 min · Cook 25 min

Melt the butter in a small pot over medium heat. Add the celery and shallots, cooking until softened for about 5 minutes. Stir in the garlic and cook for 1 minute more until fragrant.
Stir in the tomato paste, flour, thyme, and pepper. Cook for 2 minutes while stirring constantly to toast the flour. Slowly pour in the chicken broth and water, whisking to prevent lumps.
Bring the liquid to a gentle boil, then reduce heat to low. Simmer uncovered for 15 minutes to allow the flavors to meld and the base to thicken enough to coat a spoon.
Remove the pot from the heat and let it cool for 5 minutes. Transfer the liquid to a blender. Secure the lid, leaving the vent open and covered with a clean towel, then process until completely smooth.
Return the soup to the pot over low heat. Stir in the heavy cream, lemon juice, and the cooked lobster meat. Taste and add salt. Heat gently for 2 to 3 minutes until the lobster is just warm and do not let it boil. Ladle into a bowl and top with chives. Done when 145°F in the thickest part.

Nutrition

Ingredients

Instructions

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