French-Style Lobster Bisque Recipe

Cooking Directions

• STEP 1.In a large pot, melt butter over medium heat. Add onions, carrots, and celery, and cook until vegetables are softened.
• STEP 2.Add garlic, tomato paste, and herbs to the pot, and cook for another minute.
• STEP 3.Add lobster shells, stock, and wine to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes.
• STEP 4.Remove the lobster shells from the pot and discard. Use an immersion blender to puree the soup until smooth.
• STEP 5.Strain the soup through a fine-mesh sieve to remove any solids. Return the soup to the pot and stir in the cream.
• STEP 6.Season with salt and pepper to taste. Heat the soup over low heat until warmed through, but do not boil.
• STEP 7.Serve the lobster bisque hot, garnished with a drizzle of cream and a sprinkle of fresh herbs.

Cooking Tips

• To extract maximum flavor from the lobster shells, crush them slightly before adding to the pot.
• For a more intense lobster flavor, add a splash of brandy or cognac to the soup before serving.
• If you prefer a thicker bisque, you can add a roux made from equal parts butter and flour to the soup.

Storage and Serving

• Leftover lobster bisque can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the bisque gently on the stovetop over low heat, stirring occasionally.
• Serve the bisque with crusty bread or oyster crackers for a complete meal.