Easy Lobster Bisque
The lobster in this recipe maintains its ﬁrm texture and sweet yet mild ﬂavor, all while bathed in a creamy milk broth. I recommend using a dry white wine like Pinot Grigio or Sauvignon Blanc to help enhance the ﬂavors of the dish.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: Serves 6
- Category: Soups
- 2 cups water
- 4 lobster tails, about 4 ounces each
- 1 tablespoon kosher salt
- 2 tablespoons olive oil
- 1 onion, finely diced
- 1 fennel bulb, thinly sliced, fronds reserved for garnish
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups white wine
- 3 sprigs fresh thyme
- 1 bay leaf
- 1/2 teaspoon cayenne pepper
- 2 cups low-sodium chicken broth
- 2 cups seafood stock
- 1 (15-ounce) can diced tomatoes
- 1/2 cup heavy cream
- 1/2 cup half-and-half
- 1 lemon, halved
- In a large pot, bring 2 cups water to a simmer. Add the lobster tails and salt. Cover and simmer for about 8 minutes, or until the tails are cooked through. Transfer the tails to a plate and let cool. Once cool, remove the meat from the shells, coarsely chop, and set aside. Reserve the shells.
- In a large pot, heat the olive oil over medium-high heat. Add the onion and fennel. Cook until the onion is translucent and the fennel is softened. Stir in the garlic and tomato paste. Cook for 2 to 3 minutes more, until the mixture begins to turn a deep red color.
- Add the wine to the pot, being sure to scrape up the ﬂavorful bits from the bottom of the pan. Add the thyme, bay leaf, and cayenne. Cook for 2 minutes, then add the broth, seafood stock, reserved lobster shells, and tomatoes. Bring the soup to a simmer and cook for 50 minutes.
- Carefully remove the thyme stems, bay leaf, and lobster shells from the pot. Using an immersion blender, blend directly in the pot until smooth. Stir in the cream and half-and-half.
- Divide the lobster meat among six soup bowls and ladle the soup over the top. Squeeze lemon juice over the top and garnish with fennel fronds. Serve.