Lobster Bisque Recipe

Prepare the base

In a large pot, melt the butter over medium heat. Add the chopped onion, carrot, and celery, and sauté for about 5-7 minutes, or until the vegetables are soft and translucent.

Add aromatics

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Incorporate tomato paste

Add the tomato paste to the pot, stirring well to incorporate it with the vegetables. Cook for about 2 minutes.

Deglaze with wine

Pour in the dry white wine and bring to a simmer, scraping the bottom of the pot to release any browned bits. Allow the wine to reduce by half.

Add stock

Pour in the fish stock or seafood stock, and bring the mixture to a boil. Reduce the heat and let it simmer for about 15 minutes.

Blend the soup

Using an immersion blender, carefully blend the soup until smooth. (Alternatively, transfer the soup in batches to a blender and blend until smooth, then return to the pot.)

Stir in cream and season

Add the heavy cream to the blended soup and stir well to combine. Season with salt, black pepper, and cayenne pepper to taste.

Add lobster meat

Fold in the cooked lobster meat and heat through for another 5 minutes.

Serve

Ladle the lobster bisque into bowls, garnishing each serving with chopped fresh parsley. Enjoy!