Description
Indulge in a luxurious Seafood Bisque recipe featuring the finest fresh lobster tails. Learn how to create this delectable dish on our cooking website today!
Ingredients
- Lobster tails, 1 pound (450 grams)
- Onion, 1 medium, chopped
- Carrot, 1, chopped
- Celery stalk, 1, chopped
- Garlic, 2 cloves, minced
- Tomato paste, 2 tablespoons (30 grams)
- All-purpose flour, 2 tablespoons (16 grams)
- Fish or seafood stock, 4 cups (960 milliliters)
- Coconut cream, 1 cup (240 milliliters)
- Bay leaf, 1
- Thyme, 1 teaspoon (1 gram)
- Cayenne pepper, 1/4 teaspoon (1 gram)
- Salt, to taste
- Black pepper, to taste
- Lemon juice, 1 tablespoon (15 milliliters)
- Chives or parsley, for garnish, chopped
Instructions
- Boil water in a pot and cook lobster tails for 5-7 minutes.
- Remove lobster tails and let them cool.
- Extract lobster meat and set it aside, reserving the shells.
- In a large pot, melt 2 tablespoons of butter over medium heat.
- Add chopped onion, carrot, and celery; sauté until softened.
- Stir in minced garlic and cook for 1 minute.
- Add tomato paste and cook for another 2 minutes.
- Sprinkle in flour and stir constantly for 1 minute.
- Gradually pour in the seafood stock, stirring to combine.
- Add the reserved lobster shells to the pot.
- Add bay leaf, thyme, and cayenne pepper.
- Bring to a simmer and cook for 30 minutes.
- Remove and discard the lobster shells and bay leaf.
- Blend the soup until smooth using an immersion blender.
- Stir in heavy cream and simmer for 5 minutes.
- Add lobster meat and heat through.
- Season with salt, black pepper, and lemon juice.
- Remove from heat and stir in remaining butter.
- Ladle into bowls and garnish with chopped chives or parsley.
Notes
- Consider using homemade seafood stock for a more flavorful bisque.
- Enhance the seafood taste by adding a splash of while simmering.
- Add shrimp or scallops for a seafood medley chowder twist.
