There’s nuthin’ better on them cold winter days than a big ol’ bowl of fresh Lobster Bisque. So, if you’re lookin’ to take the chill off, here’s a simple recipe my Aunt Noni used to make. Easier than you think and very yummy!
Lobster Bisque
Recipe by: Bobbi Jo Lathan
Recipe type: Entree
Cuisine: Traditional
Serves: 4
PREP TIME
15 mins
COOK TIME
35 mins
TOTAL TIME
50 mins
INGREDIENTS
3 tablespoons butter
2 tablespoons chopped onion
2 tablespoons chopped celery
2 tablespoons chopped carrot
4 cloves fresh garlic (minced)
1 can chicken broth
⅛ teaspoon sea salt
¼ teaspoon black pepper
⅛ teaspoon cayenne pepper
1 bay leaf
1 tablespoon tomato paste
1½ cups half-and-half
½ cup dry white wine
2 tablespoons brandy
½ pound cooked lump lobster meat (see note at end)
INSTRUCTIONS
Melt your butter in a large saucepan over medium-low heat.
Add the onion, celery, garlic and carrot and cook, while stirring, until tender, about 10 minutes.
Add the chicken broth, and the sea salt, pepper, cayenne, bay leaf and cayenne pepper.
Bring it to a boil, then simmer for 10 minutes.
Now, pour the broth mixture into the container of a blender, and add ¼ cup of the lobster meat. (You can also just use an emulsifier and blend til smooth. If you blended in a blender, add this mixture back into your saucepan).
Now, add and stir in the half-and-half, white wine, brandy, tomato paste, and remaining lobster meat.
Cook over a low heat, stirring frequently until thickened, about 30 minutes.
Serve with some crusty french bread or crackers.Yummy!!
NOTES
I just ask my seafood guy to either give me fresh tails to cook or for him to give me the cooked meat of one of his freshly cooked lobsters. If you cook your own fresh lobster or lobster tails, here’s the instructions for that. Fill a big ol’ pot half-way up with salted water and bring the water to a boil over a high heat. Once it’s boiling real good, add the fresh lobster and boil for 8-10 minutes, or until the shells are bright red and the flesh is opaque. Remove the lobster from the boiling water and allow it to cool. Then dig out the meat.