Ingredients with Measurements:
- 2 whole lobsters (about 1 1/2 pounds each)
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1/2 cup white wine
- 4 cups chicken or seafood stock
- 1 cup heavy cream
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large baking sheet
- Large stockpot
- Immersion blender or blender
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Place the lobsters on a baking sheet and roast for 20-25 minutes or until cooked through.
3. Remove the meat from the lobsters and set aside. Keep the shells for later use.
4. In a large stockpot, heat the olive oil over medium heat.
5. Add the onion, carrots, celery, and garlic. Cook for 5-7 minutes or until the vegetables are soft.
6. Add the white wine and cook for another 2-3 minutes.
7. Add the lobster shells, chicken or seafood stock, tomato paste, bay leaf, and thyme.
8. Bring to a boil, then reduce heat and simmer for 30-40 minutes.
9. Remove the bay leaf and discard the shells.
10. Using an immersion blender or blender, puree the soup until smooth.
11. Add the heavy cream and lobster meat.
12. Season with salt and pepper to taste.
13. Simmer for another 5-10 minutes.
14. Serve hot, garnished with fresh parsley.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour
Temperature:
- Roasting temperature: 400°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 360
- Fat: 20g
- Carbohydrates: 14g
- Protein: 28g
Substitutions for ingredients:
- Lobster can be substituted with shrimp or crab.
- Chicken or seafood stock can be substituted with vegetable stock.
- Heavy cream can be substituted with coconut cream for a dairy-free option.
Variations:
- Add diced potatoes or corn for a heartier soup.
- Add a splash of brandy or sherry for a more complex flavor.
- Top with croutons or chopped bacon for added texture.
Tips and tricks:
- Use kitchen shears to easily remove the lobster meat from the shells.
- To make the soup ahead of time, prepare up to step 10 and refrigerate. Add the cream and lobster meat when reheating.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat on the stovetop over low heat until heated through.
Presentation ideas:
- Serve in a bread bowl for a rustic presentation.
- Garnish with a drizzle of olive oil or a dollop of crème fraîche.
Garnishes:
- Fresh parsley
- Croutons
- Chopped bacon
- Crème fraîche
Pairings:
- Serve with a crusty bread or oyster crackers.
- Pair with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
- Caesar salad
- Grilled asparagus
- Roasted potatoes
Troubleshooting advice:
- If the soup is too thick, add more stock or cream to thin it out.
- If the soup is too thin, simmer for a few more minutes to reduce.
Food safety advice:
- Make sure the lobsters are fully cooked before using in the soup.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Lobster bisque originated in France in the 17th century and was traditionally made with a mixture of lobster meat, cream, and cognac.
Flavor profiles:
- Rich and creamy with a subtle seafood flavor.
Serving suggestions:
- Serve as a starter for a fancy dinner party or as a comforting meal on a cold winter night.
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