Description
A rich and creamy lobster bisque with a smooth texture and deep flavor.
Ingredients
Scale
- 2 large lobsters, cooked and shelled
- 4 cups lobster stock
- 1 cup heavy cream
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1/4 cup brandy
- 1/4 cup tomato paste
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh chives for garnish
Instructions
- In a large pot, melt butter over medium heat.
- Add onion, carrots, celery, and garlic. Sauté until softened.
- Stir in tomato paste and cook for 2 minutes.
- Pour in brandy and cook until reduced by half.
- Add lobster stock and bring to a boil. Reduce heat and simmer for 20 minutes.
- Blend the soup until smooth, then return to the pot.
- Stir in heavy cream and lobster meat. Heat through.
- Season with salt and pepper to taste.
- Serve hot, garnished with chives.
Notes
- Use fresh lobster for best flavor.
- Can be made a day in advance and reheated.
- Adjust the thickness by adding more cream or stock.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg
Keywords: best lobster bisque