Lobster Bisque Recipe

Ingredients

• 4 lobster tails
• 6 tablespoons unsalted butter (, divided)
• 1 cup white wine
• 4 cups water
• 2 bay leaves
• 2 sprigs fresh thyme
• 1 teaspoon whole black peppercorns
• 2 leeks (, trimmed, cleaned and chopped)
• 2 garlic cloves (, minced)
• 2 tablespoons flour
• 1/4 cup tomato paste
• 1 tablespoon paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon white pepper
• 1/4 teaspoon cayenne pepper
• 1/2 cup heavy cream
• 1/2 cup sour cream

Instructions

1. 1

   --- Lobster Stock: ---

2. 2

   Remove the lobster meat from the shell and set aside.

3. 3

   Add the tail shells and 2 tablespoons butter to a large heavy bottomed dutch oven or pot on medium heat.

4. 4

   Cook on medium heat until the tails are pink and starting to barely brown.

5. 5

   Reduce: Deglaze pot with white wine and reduce by 75% cooking for 5-7 minutes.

6. 6

   Add four cups of water, bay leaves, thyme and black peppercorns.

7. 7

   Cook: Bring to a simmer and cook for 15 minutes.

8. 8

   Pour liquids through a chinois or fine strainer into a large bowl.

9. 9

   --- Lobster Bisque: ---

10. 10

    Add the remaining 4 tablespoons butter on medium heat to the empty pot on medium heat.

11. 11

    Cook: Add the lobster meat and cook for 2 minutes on each side until cooked through.

12. 12

    Remove the lobster and cover to keep warm.

13. 13

    Add leeks and garlic to the pot and stir.

14. 14

    Cook for 3-4 minutes or until leeks are translucent.

15. 15

    Add in flour and stir until flour is absorbed.

16. 16

    Whisk in the lobster stock, tomato paste, paprika, salt, black pepper and cayenne pepper

17. 17

    Simmer: Bring to a simmer and cook for 5 minutes until soup has thickened.

18. 18

    Dice: While soup is cooking dice HALF the lobster very finely or add to your food processor and pulse to a very fine dice.

19. 19

    Add the minced lobster back into the pot, stir in heavy cream and sour cream and bring to a simmer.

20. 20

    Garnish with chives.

21. 21

    Chop the remaining tails into large chunks and top soup with chunks.