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Easy Lobster Bisque

Preparation 10 minutes 2017-07-23T00:10:00+00:00 Cook Time 50 minutes 2017-07-23T00:50:00+00:00
Serves 6-8 servings     adjust servings

Ingredients

  • Lobster Bisque
  • Makes 6-8 servings
  • 4-4 ounce Maine lobster tails, split in half
  • 2 cups water
  • 1 tablespoon kosher salt
  • 2 tablespoons extra virgin olive oil
  • 1 vidalia onion, diced
  • 1 fennel bulb, sliced thin
  • 1 garlic clove, crushed
  • 2 tablespoons tomato paste
  • 2 cups dry William Wright Chardonnay or other dry white wine
  • 1 tablespoon fresh thyme
  • 1 bay leaf
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 3 cups Fit & Active reduced sodium chicken broth
  • 1-14 ounce can Happy Harvest fire roasted diced tomatoes
  • 1/4 cup Friendly Farms heavy whipping cream
  • 1/2 cup Friendly Farms 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.