Lobster Bisque

It’s winter and the weather has gotten a bit colder outside.

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You may not be going out very often unless you plan on bundling up.

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Today’s post is a perfect recipe for when you want to stay inside and warm up next to a delicious bowl of creamy soup! I’m a big seafood lover and wanted to make a tasty lobster bisque. Lobster tails were on sale at my local grocery store for $5 other than that I don’t usually buy them they can be quite pricey.

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This recipe calls for ingredients you probably already have in your kitchen. The only thing I really had to go out and buy was the Sherry. The recipe calls for a good quality SWEET Sherry and unfortunately I could only find a CREAM Sherry near me. You’ll want to stick with the recipe and get the sweet. The bottle only costs me $7.99.

So let’s get started! (Serves 4-5)

  • 1 cup salted butter 
  • 1/2 cup chopped sweet onion
  • 3/4 cup chopped carrots
  • 1/2 cup chopped celery
  • 1/4 cup chopped shallots
  • 3 cloves minced garlic
  • 1 cup (8oz) tomato paste
  • 1 1/2 tablespoons granulated sugar
  • 1/2 cup flour
  • 2-3 lobster tails
  • 1 cup good quality sweet sherry
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 2 cups heavy cream
  • bay leaves
  • a couple sprigs of fresh thyme

Place butter in a large stainless steel stockpot over medium heat.  Once the butter has melted, add the onions, carrots, celery, shallots and minced garlic.  Add salt and pepper.  Stir this mixture every three minutes until all of the vegetables become caramelized, approximately 12 minutes.

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Add the tomato paste and sugar to the vegetable mixture.  Stir continuously for 5 minutes. Add the flour- stir for another 5 minutes.

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Place the lobster tails on a clean working surface.  With kitchen shears, or a chef’s knife, make an incision down the length of the tail exposing the flesh.  Remove the meat from the tail, cut into 1’ cubes, and set aside.

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Add the lobster shells to the tomato paste/veggie/flour mixture.  Crush the shells with a wooden spatula- continue to blend all of the ingredients thoroughly.  Let this mixture cook for 10-12 minutes.  Deglaze the stock pot with the sweet cooking sherry making sure to loosen all of the flavor bits from the bottom of the pan.

Add the heavy cream, and continue to stir. (If soup is too thick or heavy add seafood or lobster stock. If you don’t have this handy just add water.)

Turn the heat to low, and let the soup continue to cook (add the bay leaves and thyme and cook soup covered).  The bisque should reduce by 20-25% during this process.When the bisque has completed cooking (about 20-30 minutes), turn off the heat and strain the shells through a fine sieve making sure to remove all unpalatable bits.  Return the strained bisque to a clean stainless steel soup pot on low heat.  You can add the uncooked lobster meat, and cook for 12-15 minutes.

I chose to cook the lobster meat separately. I just cooked it in butter and thyme for about 5 minutes.

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Adjust seasonings, garnish with thyme and lobster meat.  Serve.

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