Lobster Bisque

Oh my goodness, the amazingness of lobster bisque.

I had this about 10 years ago in a restaurant in SF overlooking the Golden Gate Bridge.  Ben and I enjoyed a lovely evening while watching the fog roll off the ocean and completely envelope the city beneath us.  It was a fantastic evening; but it’s interesting that I remember the bisque and not the entrée.  It was just creamy, with a hint of lobster and a tang of onion; beautiful, delicate flavors that I completely enjoyed.

You. Can. Make. This. At. Home.  

Don’t let fancy restaurants have all the fun with these dishes!  Get out yer pots!

You’ll Need:

  • 1/2 lb cooked lobster meat, cut into small chunks
  • 1 stalk of chopped and rinsed leek
  • 2 tablespoons chopped green onions
  • 3 garlic cloves
  • 1/4 cup white wine
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 cup hot water
  • 1 teaspoon lobster base (preferable) or vegetable stock (if you just don’t have the time to find/make lobster base)
  • 1 small can organic tomato paste
  • 1 bay leaf ( grow your own bay leaf plant!)
  • 2 cups heavy whipping cream
  • 1 teaspoon fresh lemon juice
  • 4 tablespoons butter

Now, with this recipe you can use a pressure cooker.  You can.  You’ll cook everything except the cream and butter for 1-2 minutes on low.  However…it is such a delicate soup, I wouldn’t do it.  I use a pot on the stove to have a greater control over the bisque.  But it’s your kitchen!  Don’t let me force your hand one way or the other.  You know what is best for your kitchen.

 

Get Thee A Pot:

  1. In a saute pan heat about 2 Tbsp of olive oil over med-high heat and saute leeks, green onions, and garlic for two minutes
  2. Add the white wine to the pot
  3. Add the worcestershire, paprika and thyme and saute for another minute.
  4. Add the hot water and lobster base/vegetable stock and stir vigorously
  5. Stir in tomato paste and add the bay leaf
  6. Simmer for 10 minutes
  7. Whisk in heavy cream and the butter and bring to a boil
  8. Then place the lobster and simmer until cooked; about 5 minutes.
  9. Remove from heat and use an immersion blender to blend the soup

I encourage you to thoroughly enjoy this!

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