Name: Lobster Bisque With Garlic Butter
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: French
Ingredients: 2 lobsters; 4 tbsp unsalted butter (57 g); 1 onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 3 cloves garlic, minced; 2 tbsp tomato paste (30 g); 1 tsp paprika (2 g); 1 tsp cayenne pepper (2 g); 4 cups vegetable stock (950 ml); 1 cup heavy cream (240 ml); Salt to taste; Black pepper to taste; 2 tbsp all-purpose flour (16 g); 2 tbsp olive oil (30 ml); Chopped fresh parsley for garnish

Description

Indulge in the rich flavors of lobster bisque with garlic butter. Learn how to create this luxurious seafood soup with our easy-to-follow recipe. Perfect for a special meal!

Ingredients

2 lobsters
4 tbsp unsalted butter (57 g)
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
2 tbsp tomato paste (30 g)
1 tsp paprika (2 g)
1 tsp cayenne pepper (2 g)
4 cups vegetable stock (950 ml)
1 cup heavy cream (240 ml)
Salt to taste
Black pepper to taste
2 tbsp all-purpose flour (16 g)
2 tbsp olive oil (30 ml)
Chopped fresh parsley for garnish

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Instructions

Bring a large pot of salted water to a boil.
Add the live lobsters and cook for 8-10 minutes until bright red.
Remove lobsters from the pot and let cool.
Extract the lobster meat from the shells and set aside.
Reserve the shells for later use.
Heat 2 tablespoons of butter in a large pot over medium heat.
Add the chopped onion, carrots, and celery.
Cook, stirring occasionally, until vegetables are softened, about 5-7 minutes.
Add the minced garlic and cook for 1 minute.
Stir in the tomato paste, paprika, and cayenne pepper.
Cook for another 2 minutes, stirring frequently.
Add the lobster shells and cook for 5 minutes to develop flavor.
Pour in the fish or vegetable stock.
Bring to a boil, then reduce heat and simmer for 30 minutes.
Strain the mixture, discarding the solids, and return the liquid to the pot.
In a separate small saucepan, melt the remaining 2 tablespoons of butter.
Stir in the flour and cook for 1-2 minutes, forming a roux.
Slowly whisk the roux into the strained liquid in the pot.
Bring to a simmer, stirring until thickened.
Stir in the heavy cream and lobster meat.
Season with salt and black pepper to taste.
Heat 2 tablespoons of olive oil in a small pan over medium heat.
Add minced garlic and cook until fragrant, about 1 minute.
Drizzle the garlic butter over the bisque.
Serve the bisque hot, garnished with chopped fresh parsley.

Notes

Consider using lobster stock for a more flavorful bisque.
Blend a portion of the soup for a creamier texture.
Adjust cayenne pepper to taste.