How To Make Fountain Blue’s Lobster Bisque
A creamy soup made with fresh lobster meat and finished with a touch of sherry.
Serves:
Ingredients
- 2 whole lobsters
- 2 tbsp unsalted butter
- 1 small onion, diced
- 1 small carrot, diced
- 1 celery stalk, diced
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- ¼ cup all-purpose flour
- 4 cups seafood stock
- 1 cup heavy cream
- 2 tbsp dry sherry
- Salt and pepper, to taste
Instructions
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Cook the lobsters in boiling salted water for 8 minutes, until shells turn bright red.
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Remove meat from shells and chop into small pieces. Set aside.
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Heat the butter in a large pot over medium heat.
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Add onion, carrot, celery, and garlic, cooking until softened.
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Add tomato paste and flour, stir for 1 minute.
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Pour in the seafood stock and bring to a boil.
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Reduce heat and simmer for 30 minutes.
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Add the chopped lobster meat and heavy cream, and simmer for another 10 minutes.
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Blend the soup until smooth using an immersion blender or a standard blender.
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Strain the soup through a sieve.
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Add sherry, salt and pepper, and stir.
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Serve hot with crusty bread.
Nutrition
- Calories : 516kcal
- Total Fat : 32g
- Saturated Fat : 19g
- Cholesterol : 268mg
- Sodium : 1055mg
- Total Carbohydrates : 22g
- Dietary Fiber : 2g
- Sugar : 7g
- Protein : 33g
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