Lobster Bisque
Indulgent, creamy and wonderfully warm. A lobster bisque starter is the perfect, decadent surprise especially during the festive period.
Usually a lobster bisque is made with a stock of lobster shells. This recipe is much more rich and delicious with meaty chunks of lobster in each bite.
INGREDIENTS
4 tbsp. butter
1 medium onion, finely chopped
2 carrots, peeled and finely chopped
2 stalks celery, finely chopped salt
Freshly ground black pepper
2 cloves garlic, crushed
2 tbsp. tomato paste
2 tbsp. plain flour
1 l seafood or fish stock
300 ml dry white wine
1 bay leaf
3 sprigs fresh thyme
120 ml double cream
450 g cooked lobster meat, chopped
Finely chopped chives
METHOD
In a large, heavy pot over medium heat, heat butter. Add onion, carrots, and celery and cook until soft, about 7 minutes. Season with salt and pepper, then stir in garlic and tomato paste. Cook until garlic is fragrant and tomato paste coats vegetables, about 2 minutes. Sprinkle over flour and cook, 1 minute more.
Pour in seafood stock and wine, then stir in bay leaf and thyme. Reduce heat and let simmer until liquid is reduced and flavours meld, stirring occasionally, 30 minutes.
Remove bay leaf and thyme and purée with an immersion blender until very smooth. Return to medium-low heat and stir in double cream and lobster meat, cooking just until warm, about 5 minutes.
Garnish with chives before serving.