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Exquisite Lobster Bisque with Saffron Infusion

Lobster Bisque
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A luxurious and creamy French-style lobster bisque with rich seafood flavor, aromatic vegetables, and a touch of brandy. This elegant soup is perfect for special occasions.

Ingredients

Scale
  • 2 live lobsters (1.5 lbs each) or 4 lobster tails
  • 4 tbsp unsalted butter
  • 1 medium onion, diced
  • 1 carrot, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 2 tbsp tomato paste
  • 1/4 cup brandy or cognac
  • 1/4 cup dry sherry
  • 4 cups seafood stock
  • 1 bay leaf
  • 1 tsp fresh thyme
  • 1/2 tsp paprika
  • 1 cup heavy cream
  • Salt and white pepper to taste
  • 2 tbsp chopped chives for garnish

Instructions

  1. Cook lobsters in boiling salted water for 8-10 minutes. Remove meat from shells and reserve. Crush shells.
  2. In a large pot, melt butter over medium heat. Add onion, carrot, celery and garlic. Cook until softened (5-7 mins).
  3. Add tomato paste and cook for 1 minute. Deglaze with brandy and sherry, scraping browned bits.
  4. Add crushed shells, seafood stock, bay leaf, thyme and paprika. Simmer for 30 minutes.
  5. Strain broth through fine mesh sieve, pressing on solids. Discard solids and return liquid to pot.
  6. Add cream and diced lobster meat. Simmer for 5 minutes (don’t boil). Season with salt and white pepper.
  7. For extra smooth texture, blend half the soup before adding lobster meat.
  8. Garnish with chives and serve with crusty bread.

Notes

  • For shortcut: Use 1 lb cooked lobster meat and 2 tbsp lobster base instead of whole lobsters
  • Make ahead: Prepare bisque base up to 2 days ahead, add lobster meat when reheating
  • For thicker bisque: Make a roux with 2 tbsp butter and flour before adding liquids
  • Substitute: Shrimp or crab can replace lobster for different variations

Nutrition

Find it online: https://us.recipesfood.org/exquisite-lobster-bisque-with-saffron-infusion/

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