Recipe

Lobster Bisque Recipe

	Pamela / All my dishes 3 years, 4 months ago This slightly altered version combines tomatoes, thyme and bay leaf to make a succulent and tasty bisque. This recipe calls for an 8 quart stockpot. Prep:25m Cook:35m Servings:4	Pamela
	lobster bisque luscious soup

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Ingredients

6 lobster tail shells

6 cups chicken stock

1 carrot, chopped

1 cup tomatoes, chopped

1 onion, diced

1 cup white wine

1/4 cup margarine

1 cup heavy whipping cream

1 garlic clove, finely diced

1/2 tsp dried thyme

1 bay leaf

3 tbsp fresh parsley, chopped

salt and ground black pepper, to taste

Directions

In a large saucepan, or stockpot, melt the butter (or margarine) over medium heat, then add the carrot, onion, garlic, thyme and bay leaf. Cook, stirring occasionally, until the onion is softened. Add the lobster to the mixture, and cook until they become red in color.

Mix in the tomatoes, and wine, then allow the soup to come to gentle boil; simmer for around 5 minutes. Pour in the stock, and allow it to come to a boil again, then lower the heat to medium, and simmer for 20 minutes.

Take out the thyme sprigs and bay leaf, now remove the lobster shells, picking making sure to remove all of the meat from the shells, place aside.

Add the soup, in batches if necessary, in a food processor or blender. Blend until the soup becomes smooth, then return it to the pot, and allow it to come to a boil. Stir in the cream and any remaining lobster meat and heat through. Taste for seasoning. Add a sprinkle of the parsley, then season with salt and pepper, to taste, and serve.

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