B is for Bisque of Lobster

Creamy, savory bisque with chunks of lobster cooked in garlic butter is a beautiful and elegant first course for a dinner party.  Your guests will be stunned and will never know that this soup takes less than an hour to prepare.

 

We are cooking up recipes beginning with B for today's Alphabet Challenge......

graphic courtesy of Google

Today is our second Alphabet Food Challenge.  That means we are looking at the letter B and bringing our readers recipes that start with the letter B or feature food that begins with B.  

I decided to share a Bisque recipe.  Bisque is a thick, creamy soup that is pureed and strained resulting in a smooth silky quality.  It can be served with or without pieces of food being added after the puree.  In this version, I chose to add bite-size chunks of butter-poached lobster as well as a larger piece for presentation purposes.

Let's see what the others have brought to the table......

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• Culinary Cam: Börek with a California Twist 
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• Magical Ingredients: Beet Fennel Paratha 
• Jolene’s Recipe Journal: Brooklyn Blackout Cake
• Sizzling Tastebuds: Barley Karamani Adai

Bisque often contains seafood as with this Shrimp Bisque , Seafood Bisque, and Crab and Crimini Bisque, but it also refers to any creamy soup that is pureed.  My husband is not a seafood lover so I make this Tomato Bisque for him.  It is one of his favorites.  This Morel Mushroom and Wild Rice Bisque is one of my favorites.

Soups, Starters, Bisque, Seafood, Lobster, First Courses

Soups

French

Yield: 4 servings

Author: Wendy Klik

Lobster Bisque

Creamy, savory bisque with chunks of lobster cooked in garlic butter is a beautiful and elegant first course for a dinner party.

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

Ingredients

• 4 lobster tails
• 1/4 c. butter, divided
• 1 T. olive oil
• 1/2 sweet Vidalia onion, cut into chunks
• 2 carrots, scraped and cut into chunks
• 2 stalks celery, cut into chunks
• leaves from 4 stems fresh thyme
• leaves from 2 stems of tarragon, chopped
• salt and pepper, to taste
• pinch of cayenne pepper
• 6 cloves garlic, minced and divided
• 2 T. tomato paste
• 3 T. flour
• 1 1/4 c. dry white wine
• 4 c. of reserved lobster stock
• 1 c. heavy cream

Instructions

1. Bring a large soup pot of salted water (about 5 cups) to a boil. Add the lobster tails and cook until they are bright red.
2. Remove the lobster tails and turn off heat but reserve the cooking liquid. When lobsters are cool enough to handle, remove the meat, reserving the shells and any liquid that was in them.
3. Return the shells and liquid back to the pot and return to a boil. Reduce heat and simmer for 15-20 minutes.
4. Cut the lobster tails in half, lengthwise. Set 4 of these pieces aside and chop the remaining pieces into bite-size pieces. Refrigerate until ready to use.
5. Place the onion, carrots and celery into the bowl of a food processor and pulse until finely chopped. Set aside.
6. Strain the lobster stock into a large bowl or measuring cup (you should have about 4 cups of stock remaining). Discard shells.
7. Return the soup pot to the stove over medium heat. Add 2 Tablespoons of the butter and the olive oil to the pot. Add the chopped vegetables, season with salt and pepper, and cook for about 5 minutes. Stir in 4 cloves of minced garlic and cook for about 30 seconds longer.
8. Add the tomato sauce, stirring to coat. Add the flour, thyme, and tarragon and cook, stirring for another minute or two. Pour in the wine and bring to a boil, scraping up any bits stuck to the bottom of the pan. Reduce heat to a simmer and cook until reduced by half.
9. Stir in the reserved lobster stock, adding clam juice, if needed, to equal 4 cups. Simmer until slightly thickened, about half an hour.
10. Using an immersion blender or a heavy-duty stand blender, puree the soup until smooth. Stir in the heavy cream and keep warm over low heat.
11. Melt the remaining butter in a skillet over medium-high heat. Add the remaining 2 cloves of minced garlic and the reserved lobster meat. Season with salt, pepper, and a pinch of cayenne. Reserve the large pieces of lobster and stir the chopped lobster into the bisque.
12. Divide between 4 bowls and top with a large piece of the lobster.

Notes

Adapted from a recipe found at Cafe Delites

Nutrition Facts

Calories

557.86

Fat (grams)

37.75 g

Sat. Fat (grams)

21.73 g

Carbs (grams)

17.86 g

Fiber (grams)

2.2 g

Net carbs

15.7 g

Sugar (grams)

7.3 g

Protein (grams)

24.85 g

Sodium (milligrams)

799.65 mg

Cholesterol (grams)

258.45 mg

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