Lobster Bisque

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a deep skillet pan melt 4 tbsp butter. Once melted add in 2 sprigs of tarragon and a sprig of basil. Stir until wilted and fragrant. On low heat add lobster and shrimp. Stir and cook for 6-8 minutes until no longer opaque. Discard herbs. Remove lobster and shrimp from pan and set aside. In a large pot or dutch oven on medium heat add the remaining butter from the skillet and a tablespoon of olive oil. Add leeks, onion, bell pepper, carrot and celery. Season with salt and pepper. Cook until tender 5-7 minutes. Add in shells from the lobster tails. (This helps form the stock). Once lobster tails are red in color add paprika, cayenne, tomato paste and flour. Stir until flour is full incorporated and thickened. 2-3 minutes. Turn off the heat. Add cognac. Turn heat back onto medium add white wine. Let simmer until reduced by half. Add in chicken broth, bay leaves, lemon juice, basil and tarragon. Cover and bring to a simmer. Simmer for 30-45 Minutes. Remove lobster tails and large pieces of leek and herbs. Blend remaining mirepoix in the pot until smooth. If consistency is still too thin take one cup of broth and slowly stir in a little extra flour. Add back into soup. Stir in 1/2 cup of heavy cream, simmer for 2 minutes. Drop the heat down to low and add in cooked lobster and shrimp until warmed. Serve and enjoy with crusty bread or grilled cheese.

↑Support creators by visiting their site 😊