Name: Lobster Bisque from Scratch
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 10 servings
Ingredients: 4 cups seafood stock; 4 whole lobster tails; 5 sticks salted butter; 0.5 medium white onion, diced; 2 carrots, diced; 2 stalks celery, diced; 3 cloves garlic, minced; 0.5 cup cream sherry; 0.75 cup uncooked white rice; 1 bay leaf; 4 tablespoons tomato paste; 1 tablespoon chopped fresh tarragon; 1 teaspoon salt; 1 teaspoon chopped fresh thyme; 1 teaspoon ground black pepper; 1 teaspoon paprika; 0.5 teaspoon cayenne pepper; 0.75 cup heavy cream; salt and ground black pepper to taste

Ingredients

Instructions

Step 1

Pour 4 cups seafood stock into a large pot and bring to a rolling boil. Add lobster tails and boil until flesh is opaque, about 5 minutes. Remove tails and reserve all broth. Shell all tail meat and set aside.
Step 2

Melt butter in another pot over medium heat. Add onion, carrots, and celery. Saute until fragrant, 3 to 4 minutes. Add garlic and saute, 30 to 40 seconds. Pour in sherry; let it reduce by half. Pour in reserved seafood stock. Add rice and bay leaf. Bring to a boil, then reduce to medium-low. Let simmer until rice is tender, about 30 minutes. Remove bay leaf.
Step 3

Blend all contents of the soup until smooth using an immersion blender. Add tomato paste, tarragon, salt, thyme, pepper, paprika, and cayenne. Let simmer over medium-low heat for 30 minutes more. Pour in cream and stir in well for that trademark pinkish/orange bisque color. Season with salt and pepper. Ladle soup into bowls and top with a generous lump of lobster meat.

Enjoy your meal!