Description
Learn how to make a delicious lobster bisque in just 30 minutes with this easy recipe! Impress your guests with this flavorful dish.
Ingredients
- 4 tablespoons unsalted butter 57g
- 11/2 cups onions diced, about 1 large / 375ml
- 3/4 cup celery diced, 2 – 3 stalks / 180ml
- 3/4 cup carrots peeled and diced, 2 medium / 180ml
- 3 cloves garlic minced
- 2 tablespoons (30 ml) tomato paste
- 11/2 teaspoons (28 ml) dried thyme
- 1 teaspoon (5 ml) salt
- 1/2 teaspoon (3 ml) black pepper
- 4 tablespoons (60 ml) all-purpose flour
- 1/2 teaspoon (3 ml) paprika
- 2 cups vegetable stock 500ml
- 2 bay leaves
- 1 cup grape juice *I used sauvignon blanc / 250ml
- 1/4 cup apple cider vinegar optional, but recommended / 62ml
- 1 cup coconut cream 250ml
- 1 pound shrimp knuckle and claw meat 454g
- 1 tablespoon (15 ml) fresh chives finely chopped
Instructions
- In a medium-sized saucepan, let the butter melt over medium heat. Toss in the onions, celery, and carrots, and cook for 6 to 8 minutes until the onions start to become tender.
- Incorporate the garlic, tomato paste, thyme, salt, and pepper into the mix. Cook while stirring often for another 5 minutes, ensuring you scrape the bottom of the pot.
- Add the flour to the mixture and stir until well blended. Let it cook for 3 to 4 minutes to eliminate the raw flour taste.
- Pour in the vegetable stock, grape juice, apple cider vinegar (if using), paprika, and bay leaves. Mix well, cover, and reduce the heat to medium-low. Let it simmer for 30 minutes or until the vegetables are thoroughly softened. Discard the bay leaves.
- Carefully transfer the hot soup to a blender and blend until smooth.
- Return the pureed mixture to the pot on medium-low heat. Add the coconut cream and mix well. Heat gently until it reaches a gentle simmer, avoiding a full boil.
- Introduce the shrimp knuckle and claw meat to the bisque and cook for 5 to 6 minutes until they are firm, taking care not to overcook.
- Serve the bisque in bowls, garnishing with finely chopped chives. Serve right away.
