Easy and economical Lobster Bisque, simple yet elegant for entertaining.
Prep Time10 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr
Course: Appetizer, Dinner, lunch
Keyword: lobster, soup
1 dutch oven
4-4ounceMaine lobster tailssplit in half
2tablespoonsextra virgin olive oil
1fennel bulbsliced thin
2cupsChardonnay or other dry white wine
3cupsreduced sodium chicken broth
1-14ouncecan fire roasted diced tomatoes
1/4cupheavy whipping cream
1/2cuphalf and half
1teaspoonfresh lemon juice
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.
When the lobster is cool enough to handle, remove the meat from the shells and set aside.
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.
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.
Remove the shells and bay leaf from the broth. 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.