Ingredients with Measurements:
- 2 lobsters (about 1 1/2 pounds each)
- 1/2 cup unsalted butter
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1/4 cup tomato paste
- 1/4 cup all-purpose flour
- 1 cup dry white wine
- 4 cups fish stock
- 2 cups heavy cream
- 1/2 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish
Special equipment needed:
- Large stockpot
- Blender or immersion blender
Step-by-step instructions:
1. Fill a large stockpot with water and bring to a boil. Add the lobsters and cook for 8-10 minutes, until they turn bright red. Remove the lobsters from the pot and let them cool. Reserve the lobster cooking liquid.
2. Once the lobsters are cool enough to handle, remove the meat from the shells and set aside. Reserve the shells.
3. In the same stockpot, melt the butter over medium heat. Add the onion, carrots, celery, and garlic and cook until the vegetables are soft and translucent, about 10 minutes.
4. Add the tomato paste and flour and cook for 2-3 minutes, stirring constantly.
5. Add the white wine and stir until the mixture is smooth. Cook for 2-3 minutes, until the wine has reduced by half.
6. Add the fish stock, reserved lobster cooking liquid, and lobster shells to the pot. Bring to a boil, then reduce the heat and let simmer for 30 minutes.
7. Remove the lobster shells from the pot and discard. Use an immersion blender or transfer the soup to a blender and blend until smooth.
8. Return the soup to the pot and add the heavy cream and paprika. Season with salt and pepper to taste.
9. Add the reserved lobster meat to the pot and cook until heated through, about 5 minutes.
10. Ladle the soup into bowls and garnish with chopped parsley.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
Simmer
Serving size:
4-6 servings
Nutritional information:
Calories: 550
Fat: 43g
Saturated Fat: 26g
Cholesterol: 280mg
Sodium: 700mg
Carbohydrates: 14g
Fiber: 2g
Sugar: 5g
Protein: 23g
Substitutions for ingredients:
- Instead of lobster, you can use shrimp or crab.
- Instead of fish stock, you can use chicken or vegetable stock.
- Instead of heavy cream, you can use half-and-half or milk.
Variations:
- Add a pinch of cayenne pepper for some heat.
- Add chopped cooked bacon for extra flavor.
- Use cognac instead of white wine for a richer flavor.
Tips and tricks:
- Make sure to remove the lobster meat from the shells carefully to avoid any shell fragments in the soup.
- Use a blender or immersion blender to get a smooth and creamy texture.
- If the soup is too thick, add more fish stock or water to thin it out.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in a bowl with a sprinkle of chopped parsley on top.
Garnishes:
Chopped fresh parsley
Pairings:
- Crusty bread
- White wine, such as Chardonnay or Sauvignon Blanc
Suggested side dishes:
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
- If the soup is too thick, add more fish stock or water to thin it out.
Food safety advice:
- Make sure to cook the lobsters thoroughly to avoid any foodborne illnesses.
- Store the soup in the refrigerator at 40°F or below.
Food history:
Lobster bisque is a classic French soup that originated in the 17th century. It was originally made with crayfish, but lobster became the more popular choice over time.
Flavor profiles:
Creamy, rich, and savory with a hint of sweetness from the lobster.
Serving suggestions:
Serve the soup as a first course for a fancy dinner party or as a comforting meal on a chilly night.
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Region: French