Lobster Bisque

One of the best deals in Charlotte is that on Wednesdays at Harris Teeter you can get a lobster dinner: 1 lb lobster, crab cake, potato, and corn, for ony $9.99! So to make this recipe, I grabbed 2 of these lobsters and had the crab cakes and potatoes for dinner that night (using the lobsters the next day.)

I learned before making this dish that there is a crucial short cut: use lobster bouillon to supplement the lobster broth on top of the shells and meat. So make sure not to skip that step when heading to the grocery store.

So although this looks fancy or complicated, every home cook can do it.

Lobster Broth

• 2 lobster shells (take 2 cooked lobsters, or 2-4 lobster tails, and remove cooked meat.)
• 5 cups water
• 1 tbsp lobster bouillon (can find in soup section!)
• 1 cup dry white wine (optional)
• salt and pepper to taste
• 2 bay leaves

Bisque Ingredients

• 2 medium carrots, chopped
• 2 celery stalks thinly, chopped
• 1 small onion, chopped
• 4 tablespoons unsalted butter, divided
• 4 cups lobster stock
• 3-6 oz tomato paste 
• 2 tablespoons flour
• 2 sprigs of fresh thyme
• 1 cup heavy cream
• 1/2 cup dry white wine (optional)
• salt and pepper to taste

Instructions

To make the stock: Add the shells to the pot of water along with the Better than Bouillon lobster bouillon, bay leaf, wine, salt and pepper to taste. Bring the water to a boil. Cover and lower the heat to medium and allow the broth to cook for 25 minutes. Adjust seasoning. Strain and set aside.

To make the bisque: To a soup pot, add 3 tablespoons of unsalted butter. When melted, add celery, carrots & onions. Saute the veggies for 6-7 minutes until soft.

Add the flour and stir until the flour for about 2 minutes.

Add 4 cups lobster broth to the pot along with the fresh thyme, heavy cream, tomato paste (adjust between 3-6 depending on how much tomato flavor you like), 1/2 cup dry white wine, and salt and pepper to taste.

Bring the pot to a boil and cook for 10-12 minutes until the vegetables are tender.

Use an immersion hand blender to smooth out the soup. (or transfer to blender… although I used the hand one, you’re going to get a smoother consistency if you transfer it to the blender.)

While soup is simmering, heat a skillet on medium heat and add 1 tablespoon of butter and the cooked lobster meat. Cook for 2-3 minutes until the lobster is just warmed through.

Ladle the soup into bowls, top with warmed lobster and fresh thyme.

(I made a version with shrimp on top for my boyfriend, who for some odd reason, doesn’t love lobster!)

Serve Warm with a glass of that dry white wine!

Original Recipe: https://www.staysnatched.com/lobster-bisque/