Creamy Lobster Bisque

Ingredients:

4-6 (6 oz.) wild lobster tails

2 Tbsps unsalted butter

1 tablespoon Extra virgin olive oil

4 garlic cloves, minced

2 carrots, peeled and finely chopped

2 stalks celery, finely chopped

2 green onions, finely chopped

1 bay leaf

1 teaspoon fresh chopped thyme

1 teaspoon dried parsley

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon smoked paprika

1 teaspoon sea salt

½ teaspoon black pepper

2 Tbsps tomato paste

3 Tbsps organic all-purpose flour (gluten-free option available)

¼ cup white cooking wine

1 ½ cups organic heavy cream (dairy-free option: substitute with coconut cream)

4 ½ cups organic veggie stock (or seafood stock)

Instructions:

Prepare the Lobster Tails:

Preheat your oven to 400°F.

Lightly grease a 10-inch or 12-inch oven-safe skillet.

Slightly crack lobster shell, remove most of the meat without detaching shell completely.

Place lobster tails in skillet, brush with melted butter, season with salt and black pepper, and bake for 10-15 minutes.

Let cool slightly, remove meat from shells, and cut into chunks.

Make the Soup:

In a dutch oven, heat butter and olive oil over medium-high.

Add garlic, sauté until fragrant.

Add green onions, carrots, celery, thyme, parsley, basil, oregano, paprika, salt, and pepper, cooking until vegetables are tender.

Stir in flour and tomato paste.

Add stock, heavy cream, and wine, stirring to combine.

Bring to a boil, then reduce heat and simmer for 5 minutes.

Blend until smooth using a hand-blender.

Add lobster meat and bay leaf, simmer for another 5 minutes.

Remove bay leaf and serve.

Notes:

Lobster Tails Preparation: Baking the lobster tails in butter enhances their flavor and texture, making them tender and slightly caramelized before being added to the bisque.

Aromatic Base: The combination of garlic, green onions, carrots, celery, and a variety of dried herbs creates a flavorful base that complements the sweetness of the lobster.

Richness and Creaminess: Heavy cream adds a luxurious texture to the bisque, but for those avoiding dairy, coconut cream can be used as a substitute without compromising on richness.

Depth of Flavor: Tomato paste and white cooking wine add depth and complexity to the bisque, balancing the richness with acidity and enhancing the overall flavor profile.

Smooth Consistency: Blending the soup until smooth using a hand-blender creates a velvety bisque, ensuring a consistent texture that highlights the delicate lobster meat.

Simmering for Flavor Infusion: Allowing the bisque to simmer with the lobster meat and bay leaf for additional minutes helps infuse all the flavors together, creating a cohesive and delicious final dish.

Adjusting Seasonings: Taste-testing and adjusting salt, pepper, and other seasonings ensures that the bisque is perfectly seasoned to your preference before serving.

Presentation: Removing the bay leaf before serving ensures a smooth dining experience, free of any unexpected textures.

Serving: Serve the bisque hot, perhaps garnished with additional chopped herbs or a swirl of cream, alongside crusty bread or crackers for dipping.

Storage and Reheating: Leftovers can be stored in the refrigerator for a few days. Reheat gently on the stove, stirring occasionally to maintain consistency.

Nutrition Information:

Yields: 4 | Serving Size: 1 bowl

Frequently Asked Questions:

How do I properly crack and remove the meat from lobster tails?

To properly crack and remove the meat from lobster tails, lightly crack the shells using kitchen shears or a knife, then carefully remove the meat without detaching the shell completely.

Once removed, cut the meat into chunks for use in the bisque.

Can I use frozen lobster tails for this recipe, and if so, how should I thaw them?

Yes, you can use frozen lobster tails.

Thaw them in the refrigerator overnight or place them in a bowl of cold water for quicker thawing, changing the water every 30 minutes until thawed.

What’s the purpose of cracking the lobster shells before baking them?

Cracking the lobster shells before baking them allows the butter and seasonings to penetrate the meat, infusing it with flavor as it cooks.

Is it necessary to use an oven-safe skillet, or can I use a regular baking dish?

While using an oven-safe skillet is convenient for baking the lobster tails directly in the same dish, you can also use a regular baking dish if preferred.

Just ensure it’s lightly greased to prevent sticking.

Can I substitute dried herbs with fresh herbs, and if so, what would be the equivalent measurements?

Yes, you can substitute dried herbs with fresh herbs.

As a general rule of thumb, you’ll need about three times the amount of fresh herbs compared to dried herbs.

For example, if a recipe calls for 1 teaspoon of dried thyme, you’ll need 1 tablespoon of fresh thyme.

How can I adjust the seasoning if I prefer a spicier bisque?

If you prefer a spicier bisque, you can increase the amount of smoked paprika or add a pinch of cayenne pepper to the soup base during cooking.

Taste and adjust the seasoning as needed.

Can I use other types of flour besides all-purpose flour, such as almond flour or coconut flour?

While all-purpose flour is commonly used as a thickening agent in bisque recipes, you can experiment with alternative flours like almond flour or coconut flour.

However, be mindful that these flours may impart a slightly different flavor and texture to the bisque.

What is the purpose of blending the soup, and can I use a regular blender instead of a hand-blender?

Blending the soup helps to achieve a smooth and creamy texture by incorporating all the ingredients together.

You can use a regular blender if you don’t have a hand-blender, but be sure to blend the soup in batches and exercise caution when blending hot liquids.

Can I make this bisque without wine, or is there a suitable non-alcoholic substitute?

You can omit the white cooking wine if you prefer not to use alcohol.

You can replace it with additional vegetable or seafood stock for added flavor, or simply omit it altogether.

How long should I simmer the bisque after adding the lobster meat, and how can I tell when it’s done?

After adding the lobster meat, simmer the bisque for an additional 5 minutes to allow the flavors to meld together.

You’ll know it’s done when the lobster meat is heated through, and the bisque has reached your desired consistency.

Be sure to remove the bay leaf before serving.