Lobster Bisque
Savour the delicious flavours of lobster bisque, a soup that brings the tastes of the East Coast right to your table. This creamy, velvety soup captures the richness of tender lobster and is combined with hearty vegetables and cream. With each spoonful, enjoy the rich flavours that transport you to the seaside, making every bite a decadent escape to summer bliss.
- 1/2 bulb of fennel, chopped
- 1 medium carrot, chopped
- 1 stalk celery, chopped
- 1 medium Spanish onion, chopped
- 1 tsp paprika
- 3 cloves of garlic, peeled and chopped
- 4-6 cups crushed cooked lobster shells (rinse lobster carcass before crushing)
- 2 cups 35% cream
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup white wine
Lactose-free cream can be used in place of 35% cream if dairy-free.
- Step 1
In a stockpot, sweat all ingredients except for spices.
- Step 2
Once vegetables and shells are soft, add spices.
- Step 3
Deglaze the pot with white wine and reduce the liquid by half its volume.
- Step 4
Add cream.
- Step 5
Turn heat down to low and reduce until the bisque thickens to a consistency that coats the back of a spoon.
- Step 6
Blend and then pass through a fine chinois or fine strainer.
- Optional
Garnish with fresh herbs like chives and parsley, croutons or lobster.
