Lobster Bisque

  • 2 lobster tails
  • 4 Tbsp butter
  • 1/2 Tbsp olive oil
  • 1/2 chopped onion
  • 1 carrot minced
  • 1 stalk celery minced
  • 1 1/2 tsp Cooking with Greens No Salt Italian blend
  • 1/4 tsp Cooking with Greens Pink Himalayan Sea salt
  • 6 cloves minced garlic
  • 1 Tbsp tomato paste
  • 1/2 tsp chicken bouillon powder or paste
  • 1 1/2 Tbsp flour
  • 3/4 cup white wine, sherry, port or Marsala
  • 2 cups seafood stock
  • 1/4 cup plus 2 Tbsp heavy cream
  • 1 tsp Cooking with Greens Spicy Seafood blend

Cut lobster tails in half with kitchen shears. Place tails shell side down in hot pan with 2 Tbsp butter, 4 cloves minced garlic and 1/4 cup wine. Cook until shell turns red. Flip and cuook meat side down for another minute or so. remove from pan and allow to cool. Remove meat from shell and chop half of it. Add shells to 2 cups water in a saucepan and a shake of sea salt. Bring to boil. for 10 minutes. Remove shells from quick stock. Heat remaining butter and oil in a large, heavy-based pot over medium heat, Sweat the onions, carrots, celery and seasoning. Cook until soft, about 5 minutes. Season with the bouillon powder/paste. Stir in remaining cloves of minced garlic and cook until fragrant, about 1 minute. Mix in tomato paste, cook for a further minute to coat vegetables. Sprinkle over flour and cook, while stirring occasionally for a further 2 minutes. Pour in wine, simmer and let reduce to half. Stir in lobster stock, reduce heat and gently simmer while stirring occasionally, until liquid has thickened slightly and flavours have blended, about 30 minutes. Take off the heat, transfer mixture to a blender and blend until smooth. Alternatively, purée with an immersion blender until very smooth. Return to medium-low heat and stir in heavy cream. Mix 1/2 of the lobster meat into the bisque. Pour into individual serving bowls. Top each bowl with remaining lobster meat, chopped parsley and a shake of CWG Spicy Seafood blend

1 comment

I just love Lobster Bisque, but never thought that I could make it, can’t wait to try it and ur seasoning.

Carrie Fitts August 15, 2022

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