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!
- 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:
- 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
- Add the white wine to the pot
- Add the worcestershire, paprika and thyme and saute for another minute.
- Add the hot water and lobster base/vegetable stock and stir vigorously
- Stir in tomato paste and add the bay leaf
- Simmer for 10 minutes
- Whisk in heavy cream and the butter and bring to a boil
- Then place the lobster and simmer until cooked; about 5 minutes.
- Remove from heat and use an immersion blender to blend the soup
I encourage you to thoroughly enjoy this!