Lobster Bisque // Sugar and Soul

 

Ingredients  

• ▢2 (1.5-2lb) lobsters

Lobster Stock

• ▢Shells from 2 lobsters
• ▢3 tablespoons salted butter
• ▢½ cup Sherry cooking wine
• ▢1 lemon
• ▢3 bay leaves
• ▢1 teaspoon whole peppercorns
• ▢6 whole garlic cloves
• ▢4 cups water
• ▢1 teaspoon sea salt flakes

Bisque

• ▢3 tablespoons salted butter
• ▢½ white onion diced
• ▢1 shallot minced
• ▢4 red potatoes peeled and diced
• ▢1 cup chopped carrots
• ▢2 tablespoons tomato paste
• ▢1 teaspoon cayenne pepper
• ▢1 teaspoon sea salt flakes
• ▢2 garlic cloves minced
• ▢½ cup dry white wine
• ▢1 cup whole milk
• ▢¾ cup heavy cream
• ▢2 tablespoons fresh chives minced
• ▢1 tablespoon smoked paprika

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Instructions

Lobster

• Steam the lobster and remove the meat. Place lobster meat into a small bowl and refrigerate until ready to use. Reserve the shells in a large bowl to use in the lobster stock later.
  2 (1.5-2lb) lobsters

Stock

• Prepare the lobster stock by melting the butter in a dutch oven over medium heat. Add the shells and cook for 10 minutes, stirring often.
  3 tablespoons salted butter,Shells from 2 lobsters
• Pour in the sherry and cook for 2 minutes until the sherry is almost completely evaporated. Juice the lemon into the dutch oven and add the bay leaves, peppercorns, 6 garlic cloves, sea salt, and water.
  ½ cup Sherry cooking wine,1 lemon,3 bay leaves,1 teaspoon whole peppercorns,6 whole garlic cloves,4 cups water,1 teaspoon sea salt flakes
• Once the mixture has started to boil, reduce the heat to medium-low and simmer for 18 to 20 minutes.
• While the stock is cooking, prepare vegetables for the bisque by small dicing the onion, mincing the shallot and two garlic cloves, and peeling and dicing the potatoes and carrots. Set aside.
  ½ white onion,1 shallot,2 garlic cloves,1 cup chopped carrots,4 red potatoes
• Then place a mesh strainer over a bowl and strain the stock into the bowl. Discard the solids and set the stock aside.

Bisque

• Melt 3 tablespoons of butter in the dutch oven over medium heat. Add the onion, shallot, carrots, potatoes, tomato paste, cayenne pepper, and sea salt. Stir to combine, then cook for 5 minutes with the lid on, stopping to stir halfway through.
  3 tablespoons salted butter,2 tablespoons tomato paste,1 teaspoon cayenne pepper,1 teaspoon sea salt flakes
• Add in the garlic and cook, stirring constantly for 1 minute.
• Carefully pour in the white wine and bring to a boil (this should happen fairly quickly, about 30 seconds to 1 minute). Once boiling, pour in the lobster stock. Lower the heat to medium/low and cook for 10 minutes.
  ½ cup dry white wine
• Remove the dutch oven from heat and use an immersion blender to puree the vegetables until the mix is smooth. Once blended, place back onto the stovetop over medium-low heat and pour in the milk and heavy cream. Stir to combine and cook for 3 more minutes. Stir in the lobster meat and cook for 2 more minutes.
  1 cup whole milk,¾ cup heavy cream,2 (1.5-2lb) lobsters
• Garnish with fresh chives and smoked paprika and enjoy!
  1 tablespoon smoked paprika,2 tablespoons fresh chives

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Nutrition

Calories: 297kcal | Carbohydrates: 27g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 739mg | Potassium: 754mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3958IU | Vitamin C: 21mg | Calcium: 96mg | Iron: 2mg

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Find it online: www.sugarandsoul.co/lobster-bisque/