Description
Indulge in the rich and creamy goodness of our flavorful Lobster Bisque recipe. Learn how to make this classic seafood soup with our easy step-by-step guide!
Ingredients
- Beef tails, 2 pounds (907 g) (about 900 grams)
- Ghee, 4 tablespoons (60 ml) (57 grams)
- Vegetable oil, 2 tablespoons (30 ml) (30 milliliters)
- Carrot, 1 large, diced
- Celery stalks, 2, diced
- Onion, 1 large, diced
- Garlic cloves, 4, minced
- Tomato paste, 2 tablespoons (30 ml) (30 grams)
- Thyme, 1 teaspoon (5 ml) (1 gram)
- Bay leaf, 1
- Paprika, 1 teaspoon (5 ml) (2 grams)
- Cayenne pepper, 1/4 teaspoon (1 ml) (0.5 grams)
- Water, 4 cups (960 ml) (960 milliliters)
- Coconut cream, 1 cup (240 ml) (240 milliliters)
- Salt, to taste
- Black pepper, to taste
- Parsley, fresh, for garnish
Instructions
- Boil lobster tails in 4 cups of water for 8-10 minutes until cooked.
- Remove the lobster tails and let them cool.
- Reserve the lobster cooking water for later use.
- Extract meat from the lobster shells and set it aside.
- Melt butter with olive oil in a large pot over medium heat.
- Add diced carrot, celery, and onion to the pot.
- Sauté vegetables until they are soft, about 5-7 minutes.
- Stir in minced garlic and cook for an additional minute.
- Mix in tomato paste, thyme, bay leaf, paprika, and cayenne pepper.
- Cook the mixture for 2-3 minutes, stirring occasionally.
- Pour reserved lobster cooking water into the pot.
- Bring the mixture to a boil, then reduce heat to a simmer.
- Simmer for 30 minutes to develop flavors.
- Remove bay leaf from the pot.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and lobster meat.
- Season the bisque with salt and black pepper to taste.
- Simmer for an additional 5 minutes.
- Ladle the bisque into bowls and garnish with fresh parsley.
- Serve immediately.
Notes
- For a more traditional taste, use butter instead of ghee.
- Add diced potato for a hint of sweetness in the bisque.
- Adjust cayenne pepper to your preferred level of spiciness.
