Ingredients

The following ingredients have 4 Servings
  • 1 medium Lobster (whole, *see Notes for tails)
  • 29 ounces Lobster stock (or seafood stock, *see Notes)
  • 1 Onion (diced)
  • 1-2 cloves Garlic (chopped)
  • 2 stalks Celery (sliced)
  • 2 Tablespoon Butter
  • 1 Tablespoon All-purpose Flour (or cornflour)
  • ¾ cup White Wine (or sherry or cognac)
  • 1 cup Tomato Sauce (plain)
  • 1 small Carrot (sliced)
  • 1 small Bay leaf
  • ½ Teaspoon Black Pepper
  • Salt (to taste)
  • 1 Teaspoon Paprika
  • 1 Teaspoon Thyme
  • ¼ cup Half and Half (*see Notes to thicken more)

Instruction

  • Boil or keep cooked lobster ready, cut into chunks. Also, prepare or keep store-bought stock ready.
  • Prepare and cut fresh vegetables: dice onion, chop garlic, slice celery stalks and dice carrot.
  • Heat up a deep cooking vessel and melt the butter. Stir in and sautee onion soft over a medium heat setting.
  • Stir in garlic and saute briefly. Then add the cut celery and carrot. Sweat over a medium heat setting for a minute or two.
  • Reduce the heat a bit and stir in all-purpose flour. Stir cook until the flour is not visible anymore.
  • Deglaze your pan with wine, reduce the heat to a minimum. Stir in tomato sauce and stock.
  • Increase heat to medium and season your bisque with bay leaf, black pepper, salt, paprika, and thyme. Mix it all in.
  • Cover your pot and cook over a medium to low heat setting. Cook for about 30-40 minutes or so.
  • Take out bay leaf and discard.
  • Blend soup with a hand blender and keep over a low heat setting.
  • Pour and mix in cream or half and half.
  • Simmer soup further down to desired thickness and consistency.
  • Add cooked and cut lobster meat to the soup.
  • Serve lobster bisque hot with a topping of your choice. That can be parsley or other greens and/or paprika.