Name: Buttery lobster bisque
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 8 oz lobster meat, cut into 1/2-inch pieces; 1 tbsp salted butter; 1 shallot, minced; 1 clove garlic, minced; 2 3/4 tsp tomato paste; 1 1/2 tbsp all-purpose flour; 2 tbsp dry white wine; 265 g seafood broth; 1 tbsp heavy cream; 1/4 tsp salt; 1/2 tsp black pepper; 1 tbsp fresh chives, minced

Instructions

Prep 15 min · Cook 15 min

Melt half the butter in a small saucepan over medium heat. Add the shallot and garlic, cooking for 3 minutes until softened. Stir in the tomato paste and cook for 1 minute more until the color darkens.
In a small bowl, whisk the flour into the white wine until smooth to create a slurry. Pour the slurry into the saucepan, stirring constantly. Slowly whisk in the seafood broth, salt, and pepper. Cook for 2 minutes to cook out the raw flour taste.
Reduce the heat to low and simmer with the lid ajar for 8 minutes until the soup is thick enough to coat the back of a spoon. Remove from the heat and let cool for 2 minutes.
Using an immersion blender directly in the pot, blend the soup until completely smooth. Stir in the heavy cream and the remaining butter. Add the lobster meat and return to low heat.
Gently simmer the lobster in the bisque for 5 minutes until the meat is opaque and firm. Done when opaque and firm, 145°F.
Ladle the hot bisque into a bowl and garnish with the minced chives.

Nutrition

Ingredients

Instructions

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