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Lobster Bisque
Created by: Howcan Team
Ingredients
- 2 live lobsters (about 1 1/2 pounds each)
- 4 tablespoons unsalted butter
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 2 cloves garlic, minced
- 1/4 cup tomato paste
- 1/4 cup all-purpose flour
- 1 cup dry white wine
- 4 cups fish stock
- 2 cups heavy cream
- 1 teaspoon paprika
- Salt and pepper to taste
- Chopped chives for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the live lobsters and cook for 8 minutes. Remove the lobsters from the pot and let them cool. Once cooled, remove the meat from the shells and chop into bite-sized pieces. Reserve the shells.
- In a large pot, melt the butter over medium heat. Add the chopped onion, carrot, and celery. Cook until the vegetables are soft, about 5 minutes. Add the minced garlic and cook for an additional 2 minutes.
- Stir in the tomato paste and flour, and cook for 2 minutes. Pour in the white wine and fish stock, and bring to a simmer. Add the reserved lobster shells and simmer for 30 minutes.
- Strain the soup through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible. Discard the solids. Return the soup to the pot and stir in the heavy cream and paprika. Season with salt and pepper to taste.
- Add the chopped lobster meat to the pot and heat the soup gently until the lobster is heated through, about 5 minutes.
- Ladle the lobster bisque into bowls and garnish with chopped chives. Serve hot and enjoy!
Lobster bisque, a rich and creamy soup, originated in France and gained popularity in the 17th century. Renowned chefs like Auguste Escoffier and Julia Child have contributed to its evolution. The dish made its way to North America, particularly New England, where it became a staple in upscale seafood restaurants. Today, the best versions of this dish can be found in renowned seafood restaurants in coastal regions like Maine and New England. The key to a perfect lobster bisque lies in using fresh lobster, a flavorful stock, and a touch of brandy or sherry. Alternatively, some chefs use alternative methods like adding a splash of cognac for a unique twist.
75 min
6
380 calories
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