LOBSTER BISQUE

By jarren

Ingredients

• 2 tails lobster meat, cooked and chopped
• 4 cups lobster or fish stock
• 5 tbsp unsalted butter
• 1 medium yellow onion, chopped
• 1 small carrot, peeled and finely chopped
• 1 large clove garlic, minced
• 1/4 cup flour
• 1 cup dry white wine
• 1 tbsp tomato paste
• 1 tbsp chopped fresh thyme
• 1 bay leaf
• 1 cup heavy cream
• 2 tbsp cream sherry
• Salt and freshly ground black pepper

Details

Servings 5

Preparation

Step 1

Melt butter in saucepan over low heat. Add onion, carrot and garlic and cook until softened, about 15 minutes. Sprinkle in the flour and cook, stirring, until golden and bubbly, about 2 minutes.

Add the wine, tomato paste, thyme and bay leaf; bring to a boil and cook, stirring, until the liquid is slightly reduced, about 3 minutes. Add the lobster broth and cook uncovered over medium heat until slightly reduced, about 5 minutes. Add the chopped lobster meat and simmer for 2 minutes to heat. Remove the bay leaf.

In a blender, puree the mixture in batches until smooth. Strain through a medium-mesh sieve back into the pot, pushing on the solids with a wooden spoon. Stir in the cream and sherry, season to taste with salt and pepper, and cook the bisque over low heat until slightly thickened, about 10 minutes. Serve the bisque garnished with the chopped lobster meat.