Creamy and chock full of lobster makes this soup appetizer a great Mount Desert Island favorite.
• 2-3 lobster tails (fresh or frozen)
• 2 tablespoon (28.3 g) extra virgin olive oil
• ½ cup (75 g) onion, chopped
• 2 teaspoon (5.60 g) garlic minced
• ¼ cup celery, diced
• 1 teaspoon (0.80 g) fresh thyme
• ½ cup (119.50 g) dry white wine, or replace with stock
• 2 teaspoon (34 g) Worcestershire sauce
• 1 teaspoon (2.60 g) Creole seasoning
• ½ teaspoon (3.40 g) paprika
• ½ – 1 teaspoon (0.90- 1.80 g) white pepper
• 1 tablespoon (25 g) tomato paste
• 2-2 ½ cup (705-940 g) lobster stock, adjust to desired thickness
• 1 cup (240 g) heavy cream
• 2- 3 tablespoon (28.4 g) butter
• ¼ -½ teaspoon (0.90-1.8 g) cayenne pepper (optional)
1. Start by boiling the lobster tails for about 3-4 minutes, long enough for the
shells to turn slightly red. Let it cool.
2. Once cool, remove lobster tails from the pot and reserve the stock.
3. Place the tail on its side on the counter and use both hands to press down the tail until the shell cracks. Then hold the tail, flippers facing you, and shell facing down, with your thumbs on opposite sides. Pull back on both sides to crack open the shell and remove the meat.
4. Alternatively, you can use a kitchen shear to cut down the center of the tail. Then remove the lobster meat. Either way, it works.
5. Return the lobster shells to the pot, then add 4-5 cups water. Bring to a boil, then reduce the heat to medium-low and continue to simmer another 20-25 minutes gently; if time permits, simmer for an additional 20 minutes.
6. Chop the lobster meat into bite-sized pieces while the stock is simmering. Chill until ready to be used.
7. When ready, strain the shells and reserve the lobster stock.
8. Add olive oil to a medium-sized saucepan over medium-high heat. Then sauté onion, garlic, celery, and thyme, and cook for about 4-5 minutes.
9. Slowly add the wine, if using, then stir in the Worcestershire, Creole Seasoning, paprika, and white pepper. Cook for about a minute.
10. Then stir in the tomato paste, followed by the lobster stock. Simmer for about 8-10 minutes.
11. Pour in the cream and butter, let the butter melt, and then remove from the stove.
12. Pour it into a blender and puree. Puree in batches to prevent pressure from building up inside. Alternatively, you may use a stick blender in the pot until your bisque is smooth.
13. Season with salt and cayenne pepper to taste, if desired.
14. Place a saucepan over medium heat, then add about a tablespoon butter to it followed by the chopped lobster meat, lightly season with Creole seasoning, and simmer for a minute or two until warmed through.
15. Top individual bisques with lobster and serve immediately.
• Lobster tails are usually in the frozen seafood section at most grocery stores. If you go for fresh lobsters, make sure they’re straight out of the sea and still alive. Then keep them alive until the very last second.
• You may swap white wine with brandy – it has a sweet aroma and subtler presence. Or just add more stock if you want to exclude alcohol.
• You can do the last round of straining through a fine-mesh strainer right from the blender.
Source: “Lobster Bisque”. Recipe. www.africanbites.com. N.p. 28 Aug. 2021. Web. 31 May 2023.
By Recipe Contributor
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