Name: Easy Lobster Bisque
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Ingredients: 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

Easy Lobster Bisque

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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.

Author: Addie Gundry
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yield: Serves 6
Category: Soups

Ingredients

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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

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Instructions

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.

Find it online: https://foodgardening.mequoda.com/recipe/easy-lobster-bisque/