EASY LOBSTER BISQUE RECIPE

Rich and decadent, this simple Lobster soup instruction is that the good thanks to celebrate any occasion simple to form and cheap, your special somebody can assume you spent hours within the room once it solely extremely took you but Associate in Nursing hour.

This Lobster soup soup was on the table in precisely beneath Associate in Nursing hour and that I didn’t even break the bank to shop for all the ingredients. To avoid wasting a couple of usd, I bought frozen lobster tails that appear to be a touch cheaper than contemporary however still style even as velvety and sweet.

Lobster soup may be a sleek, creamy, velvety soup that’s sometimes created with the shells of lobster to make a stock then thickened up with cream. Historically, Lobster soup is totally sleek except for this instruction I add chunks of lobster meat to administer the instruction a bit additional wholeheartedness.

INGREDIENTS :

• 2 cups water
• 1 tablespoon kosher salt
• 2 tablespoons extra virgin olive oil
• 4-4 ounce Maine lobster tails split in half
• 2 cups Chardonnay or other dry white wine
• 1 vidalia onion diced
• 1 fennel bulb sliced thin
• 1 garlic clove crushed
• 2 tablespoons tomato paste
• 1 tablespoon fresh thyme
• 1 bay leaf
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• 3 cups reduced sodium chicken broth
• 1-14 ounce can fire roasted diced tomatoes
• 1/4 cup heavy whipping cream
• 1/2 cup half and half
• 1 teaspoon fresh lemon juice

INSTRUCTIONS :

1. In a large pot, steam the lobster tails, shell-side down, in salted water for approximately 5 minutes or until they are cooked through. Using tongs, transfer the tails to a plate and allow to cool. Reserve the steaming water for the stock.
2. When the lobster is cool enough to handle, remove the meat from the shells and set aside.
3. In a large pot, heat the olive oil over medium-high heat. Add the onion and cook until translucent. Add the fennel and cook until softened. Stir in the garlic and continue cooking for 1 minute. Add the tomato paste and cook until it the mixture becomes a deep burgundy color.
4. Add the wine to the pot and deglaze, scraping the bottom of the pan to release the brown bits. Stir in the thyme, bay leaf, paprika, cayenne pepper, chicken stock, reserved steaming liquid and tomatoes. Return the shells to the pot and allow the mixture to simmer for 45 minutes.
5. Remove the shells from the broth and blend the mixture with an immersion blender until smooth. Stir in the cream, half and half and lemon juice. Chop the lobster meat into bite size pieces and divide among your soup bowls. (I like a lot of lobster meat in mine.) Ladle the soup over the lobster meat and serve immediately. Garnish with fennel fronds if desired.

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