Creamy Lobster Bisque recipe:
Ingredients:
– 4-6 (6 oz.) wild lobster tails
– 2 tablespoons unsalted butter
– 1 tablespoon extra virgin olive oil
– 4 cloves garlic, minced
– 2 carrots, finely chopped
– 2 celery stalks, finely chopped
– 2 green onions, finely sliced
– 1 bay leaf
– 1 teaspoon fresh thyme, chopped
– 1 teaspoon dried parsley
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– 1 teaspoon smoked paprika
– 1 teaspoon sea salt
– ½ teaspoon black pepper
– 2 tablespoons tomato paste
– 3 tablespoons all-purpose flour (gluten-free option available)
– ¼ cup white wine
– 1 ½ cups heavy cream (for dairy-free, use coconut cream)
– 4 ½ cups vegetable or seafood stock
Directions:
1. Prepare the Lobster Tails: Preheat oven to 400°F. Lightly grease an oven-safe skillet. Crack lobster shells slightly, remove meat leaving shells intact. Place tails in skillet, brush with melted butter, season with salt and pepper, and bake for 10-15 minutes. Let cool, remove meat from shells, and chop into chunks.
2. Make the Soup: In a Dutch oven, heat butter and olive oil over medium-high heat. Add garlic, sauté until fragrant. Add green onions, carrots, celery, thyme, parsley, basil, oregano, paprika, salt, and pepper, cooking until vegetables are tender. Stir in flour and tomato paste until combined. Pour in stock, cream, and wine, stirring well. Bring to a boil, then reduce heat and simmer for 5 minutes. Blend until smooth using a hand-blender. Add lobster meat and bay leaf, simmer for another 5 minutes. Remove bay leaf before serving.
**Prep Time:** 25 minutes | **Cooking Time:** 45 minutes | **Total Time:** 70 minutes
