Traditionally you would simmer lobster shells and reduce the liquid until you created lobster stock when making lobster bisque. Most days, we don’t have that sort of time. Instead we’re using chicken stock in this recipe which gives an extra layer of flavour and allows us to put this on the table in less than an hour! 

  • c
    3 lobster tails in shells
  • c
    1 tbsp olive oil
  • c
    1 white onion, diced
  • c
    4 cloves garlic minced
  • c
    2 tbsp flour
  • c
    1 cup dry white wine
  • c
    2 tsp Worcestershire sauce
  • c
    1 tsp kosher salt
  • c
    1/2 tsp ground black pepper
  • c
    1 tsp dried thyme
  • c
    1 tbsp tomato paste
  • c
    1 tsp paprika
  • c
    1 1/2 cups chicken stock
  • c
    2 cups heavy whipping cream
  • c
    4 tbsp unsalted butter
  • Directions
    • 1
      Bring a large pot of water to the boil and cook your lobster tails for approx. 8-10 min. The shells should be a nice bright red. Let cool before removing the meat from the shells. Set aside.
    • 2
      Heat the oil over medium heat and saute your onion and garlic until softened. Add flour, stir and cook for 1-2 min before adding wine and Worcestershire. Stir well with a whisk to incorporate the flour.
    • 3
      Allow this to thicken slightly before adding the chicken stock, again, stir well to incorporate. Add salt, pepper, thyme, paprika, tomato paste. Allow to simmer for 10-15 min.
    • 4
      Blend carefully in a blender or use an immersion blender until smooth. Return to pot and add butter and cream. Bring to a simmer once more and add your lobster meat. When the lobster has heated through, serve.
    Tips
    • 1
      Pre-cook the lobster the night before, it will stay well in the fridge until you’re ready to make your soup.

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