When you think of fall food, what probably comes to your mind is pumpkin, stew, and chili. But there’s so much more to fall food that you may want to explore. One great idea that you can’t pass up? An excellent lobster bisque. It may seem challenging to make, but it’s surprisingly simple. Follow this recipe to make your very own bisque, and it might just become your new favorite recipe in no time at all! Here’s what you need to know.
Ingredients
Just like any good recipe, it all starts with the right ingredients. Start by picking up these items from the grocery store (or getting them out of your fridge or pantry at home).
- 4 lobster tails
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 carrots, peeled and finely chopped
- 2 stalks celery, finely chopped
- 1 teaspoon fresh chopped thyme
- 1/2 teaspoon salt
- 1 teaspoon fresh chopped tarragon (add some more to serve)
- 1 teaspoon chicken bouillon powder
- 1/4 teaspoon fresh cracked black pepper
- 1/2 teaspoon cayenne pepper
- 4 cloves of minced garlic
- 2 tablespoons of tomato paste
- 3 tablespoons all-purpose flour, (or plain flour)
- 1 1/4 cup dry white wine, or sherry
- 4 cups lobster stock (recipe as follows), or seafood or fish stock
- 3/4 to 1 cup heavy cream
- 2 tablespoons butter
- 2 cloves garlic, minced
- salt, pepper, and cayenne
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Directions
First, bring a large pot with five cups of water to a boil. Then cook the lobster tails until they’re a nice bright red. Remove the lobster tails from the water, and make sure you save the water from the stock. Take off the lobster shells, and then add them back to the water, bringing the mixture to a simmer so you can get more flavor from them. While your water is simmering, chop up the lobster meat and refrigerate.
Next, you’ll heat your butter and add in your veggies and cook them until they’re soft. Add in some bullion powder and your seasonings. Afterward, put in your garlic, tomato paste, and a little bit of flour to thicken everything.
Pour in your wine and let the soup simmer for a while. Next, add in your lobster stock and then let all off that simmer together for about 30 minutes. Blend with an immersion blender until it’s very smooth, and put back on the heat. Lastly, add in your heavy cream, and let it all simmer to let the flavors come together.
Once you add your lobster meat back to the dish, you’ll see just how tasty this meal can be.
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