first class lobster bisque vest

lobster bisque

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Lobster Bisque

A creamy lobster bisque feels rich and elegant, but it's surprisingly easy to make. You can even use lobster tails to make it a more budget-friendly dish.

Ingredients

  • 2 (8-oz.) bottles clam juice
  • 2 c. dry white wine, divided
  • 4 medium lobster tails (18 to 20 oz.)
  • 2 bay leaves
  • 5 Tbsp. unsalted butter, divided
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 tsp. Creole seasoning or Old Bay, divided
  • 5 garlic cloves, finely chopped and divided
  • 3 Tbsp. tomato paste
  • 1/4 c. all-purpose flour
  • 2 sprigs tarragon, plus more to serve
  • 1 c. heavy cream
  • 1 Tbsp. sherry vinegar
  • Kosher salt, to taste

Direction

  1. In a medium saucepan, combine the clam juice, 1 cup of white wine, and 3 cups of water. Bring the mixture to a boil over medium heat. Add the lobster tails and bay leaves, cover and steam until the lobster tails turn red, 5 to 7 minutes.
  2. 2Remove the lobster tails, reserving the stock. When cool enough to handle, remove the lobster meat from the shells and return the shells to the reserved stock. Chop the meat into bite sized pieces, place it in a covered container, and refrigerate until ready to use. Return the stock to a boil over medium heat; reduce the heat to medium-low and simmer for 20 minutes more. Strain the stock and reserve. There should be about 4 cups of stock.
  3. 3In a Dutch oven over medium heat, melt 4 tablespoons of butter. Add the onion, carrots, celery, and 1 ½ teaspoons of Creole seasoning. Cook, stirring frequently, until the vegetables are soft and golden, 5 to 7 minutes. Stir in 4 cloves of the finely chopped garlic; cook until fragrant, 1 minute. Stir in the tomato paste until the vegetables are coated. Sprinkle the mixture with the flour and cook until the raw flour smell is gone, 2 to 3 minutes.
  4. 4Pour in the remaining 1 cup of wine, allowing the mixture to simmer and thicken. Gradually add the lobster stock and bring the mixture to a boil. Add the tarragon sprigs. Reduce the heat to medium-low and simmer until thickened slightly, 25 to 30 minutes.
  5. 5Remove the mixture from the heat and remove the tarragon sprigs. Using a countertop blender, blend the mixture in batches until smooth. Return the mixture to the Dutch oven. Stir in the cream and sherry vinegar and warm over medium-low heat.
  6. 6Meanwhile, in a small skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the remaining finely chopped garlic clove, the reserved lobster meat, and the remaining ½ teaspoon of Creole seasoning. Cook until heated through, 2 to 3 minutes. Season with salt, to taste.
  7. 7Serve the bisque topped with the warm garlic butter lobster and chopped fresh tarragon.