Classic Lobster Bisque
A rich and creamy lobster bisque, this dish serves as a luxurious entree or an elegant first course.
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Instructions
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Start boiling 1 quart of salted water in a large kettle.
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Add lobsters, cover, and steam for 12 to 15 minutes until bright red; remove and cool.
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Twist off lobster claws and tails; remove and chill meat, then chop shells into smaller pieces, discarding other body parts.
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Melt butter in a large pot, then sauté shallots and celery until softened.
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Add chopped lobster shells and cook for 5 to 7 minutes until lightly browned, then add sherry and cook until almost evaporated.
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Stir in fish broth, water, garlic, and bay leaves; cover and simmer for 40 minutes after bringing to a boil.
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Strain the mixture, discarding solids, and clean the pot.
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In the clean pot, whisk tomato paste, cornstarch, and 1/2 cup of the reserved broth until blended, then gradually whisk in the remaining broth.
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Bring the mixture to a boil, reduce heat, then stir in cream, tarragon, and most of the chopped lobster meat; season.
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Simmer for 5 minutes until heated through.
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Serve the bisque garnished with reserved lobster pieces and optional sherry.