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| Prep Time | 10 minutes |
| Cook Time | 2 hours |
| Servings |
people
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Ingredients
- 4 lobster tails or meat from 2-3 lobsters, chopped
- 1 yellow onion, chopped
- 2 stalks celery, chopped
- 2 carrots, peeled and chopped
- 2 cloves garlic, minced
- 2 tbsp butter or olive oil
- 3 tbsp tomato paste
- 3 tbsp Flour
- 1/2 cup white wine
- 2 cups lobster stock, chicken stock, or vegetable stock
- 1 1/2 cups heavy cream
- 2 sprigs fresh tarragon
- 4 sprigs fresh thyme
- 2 bay leaves
- 1/2 tsp Salt
- 1/2 tsp Pepper
Ingredients
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Instructions
- Start by sauteing the onion, celery, and carrots in butter or olive oil in a soup pot until tender, about 6-7 minutes. Add garlic and stir; cook until fragrant or about one minute.
- Stir in tomato paste until combined. Then, add the flour and stir thoroughly. Cook 1-2 minutes until the paste thickens.
- Slowly pour the white wine into the pot; stir. Bring to a boil and then simmer for 10-15 minutes, or until liquid reduces by half.
- Pour in the stock. Bring to a boil, stir, and reduce heat to low to simmer. Continue to simmer for 30-60 minutes.
- Transfer liquid to a blender or use an immersion blender to blend until it's completely smooth.
- Return liquid to the pot, and stir in the heavy cream, tarragon, thyme, bay leaves, salt, and pepper. Add lobster meat to the bisque. Simmer on low for 30 minutes.
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