I’ve talked a lot about how we are a bit seafood mad in this house. Shrimp is one of my favorite foods in the entire universe. My husband is nuts for scallops. We both have playful arguments about who loves lobster more. My father-in-law knows this well and so he gave us our Christmas gift early in the form of gorgeous, gorgeous lobster tails. I couldn’t think of a better gift, we were both so happy! Food gifts, people. That’s the way to the heart, am I right? Anyway, I decided to make an incredibly luscious and deeply flavored lobster bisque with said lobster tails for a warming meal. It needed some time to simmer, but otherwise it was a really simple process!
That was all there was to making this absolutely magnificent lobster bisque! It had so much flavor from using the lobster tail shells to cook in the base, those aromatics and especially the liquids. The texture was like velvet. Hope you all enjoy this cold weather meal, it is so comforting. xoxo
This lobster bisque is so luscious and deeply flavored for a perfect start to the meal or a meal in itself! It’s so comforting on cold nights.
- saltas needed
- 4wholelobster tailsabout 4 ounces each to make a pound
- 1dasholive oil
- 1smallfennel bulbchopped small to yield a cup
- 1wholeoniondiced small
- 3clovesroasted garlicsmashed *see note to make ahead
- 1/2teaspoonsweet paprika
- 1/4teaspooncayenne pepper
- 1tablespoontomato paste
- 1cantomato sauce8 ounces
- 2cupsred wine
- 2 1/2cupschicken stock
- 1sprigfresh thyme
- 1sprigfresh tarragonplus additional chopped for garnish
- 3/4cupheavy creamplus additional to swirl on top
- 1 1/2teaspoonsfresh lemon juice
First, add the water to a large pot and salt it generously. Bring it to a boil, then boil the lobster tails in it until they turn a vivid red for about 5-6 minutes. Remove the tails and let them cool enough to handle. Turn off the heat temporarily. Pour the salty lobster cooking water into a heat proof bowl or container to reserve it. Then crack the tails open and remove the meat, trying not to break the tails too much into little pieces. Chop up the meat into tiny pieces and store it in the refrigerator while the soup cooks.
Put the pot back onto medium high heat and heat up the olive oil in it. Add the tail shells, fennel, onion and roasted garlic and let them get fragrant for a few minutes. Season the mixture with the paprika and cayenne. Then stir in the tomato paste and tomato sauce and let them cook for a minutes. Pour in the wine and cognac and scrape up the bottom of the pan as they help deglaze it. Finally add the chicken stock, reserved cooking water, thyme sprig and tarragon sprig. Bring the soup to a low boil, then reduce it to a simmer on medium low for an hour.
When the hour is up, remove the tail shells and herb sprigs with a slotted spoon. Add in the lobster meat and let it just warm up in the liquid for a minute. Then use an immersion blender to completely blend the soup until it is smooth. Stir in the heavy cream and lemon juice and blend it a little more. Then just ladle it into bowls and drizzle a little more heavy cream into it for a pretty pattern and sprinkle additional chopped tarragon on top. Serve immediately and enjoy!
*To roast garlic, cut the top off to reveal the tops of the cloves. Drizzle the top with olive oil and a sprinkle of salt, then wrap it in foil. Roast it in a 350 oven for an hour, then refrigerate it and use it as needed! It keeps for a long time.