Ingredients

The following ingredients have 4 Servings
  • 1/4 cup unsalted butter
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 ribs of celery, diced
  • 1 tablespoon garlic, minced
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • 4 cups fish stock or seafood stock *
  • 1/2 cup white wine (optional)
  • 1 cup heavy cream
  • 1 cup cooked lobster meat (from a 1 pound hard shell lobster)
  • fresh parsley, finely chopped (optional, for garnish)

Instruction

  • In a 6-quart Dutch oven or large pot, melt butter over medium-high heat until it starts to bubble, about 1 minute. Add onions, carrots, and celery. Sauté until soft and tender, about 5-7 minutes
  • Add garlic, Italian seasoning, salt, and pepper. Stir well and cook until fragrant, about 1 minute. Stir in flour and cook until thickened into a paste, about 1 minute.
  • Add tomato paste and mix until well combined.
  • Add fish stock, wine and heavy cream. Bring the sauce to a simmer over medium heat and simmer for 8-10 minutes until thickened a bit, stirring occasionally.
  • Transfer the soup into a blender and puree until smooth. Return the pureed soup to the pot. You can also puree the soup directly in the pot using immersion blender.
  • Stir in the lobster meat and continue to cook over medium heat until the lobster is warmed through and the bisque has thickened to a desired consistency, about 5-7 minutes.
  • Season with salt and pepper to taste and serve immediately. Sprinkle some fresh parsley if desired.