Lobster Bisque is creamy, rich and spicy soup made with a stock of lobster/crab shells. This dish is mainly served as a first course and is always a crowds pleaser. Lobster is abundant with copper, selenium, zinc, phosphorus, magnesium, vitamin B12, vitamin E and omega-3 fatty acids.
- 4 tbsp. butter
- 1 medium onion, finely chopped
- 2 carrots, peeled and finely chopped
- 2 stalks celery, finely chopped
- Kosher salt
- Freshly ground black pepper
- 2 cloves garlic, minced
- 2 tbsp. tomato paste
- 2 tbsp. all-purpose flour
- 4 c. seafood or fish stock
- 1 1/4 c. dry white wine
- 1 bay leaf
- 3 sprigs fresh thyme
- 1/2 c. heavy cream
- 1 lb. cooked lobster meat, chopped
- Finely chopped chives
- In a large, heavy pot over medium heat, heat butter. Add onion, carrots, and celery and cook until soft, about 7 minutes. Season with salt and pepper, then stir in garlic and tomato paste. Cook until garlic is fragrant and tomato paste coats vegetables, about 2 minutes. Sprinkle over flour and cook, 1 minute more.
- Pour in seafood stock and wine, then stir in bay leaf and thyme. Reduce heat and let simmer until liquid is reduced and flavors meld, stirring occasionally 30 minutes.
- Remove bay leaf and thyme and purée with an immersion blender until very smooth. Return to medium-low heat and stir in heavy cream and lobster meat, cooking just until warm, about 5 minutes.
- Garnish with chives before serving.
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