Lobster Bisque

🛒 Ingredients

• Cooked Lobster Meat 30 g · 30 kcal
• Unsalted Butter 10 g · 70 kcal
• Olive Oil 5 g · 45 kcal
• Yellow Onion, diced 20 g · 8 kcal
• Carrot, diced 15 g · 6 kcal
• Celery, diced 10 g · 1 kcal
• Garlic, minced 5 g · 7 kcal
• Tomato Paste 10 g · 8 kcal
• Brandy or Cognac 5 g · 10 kcal
• Dry White Wine 10 g · 10 kcal
• Fish Stock 120 g · 12 kcal
• Heavy Cream (35% fat) 40 g · 144 kcal
• Cooked White Rice 25 g · 33 kcal
• Lobster Shells (for stock) 0 g · 0 kcal

👨‍🍳 Instructions

1. Boil the live lobsters, then remove the meat from tails and claws. Crack and crush the shells, reserving the meat.
2. In a large pot, heat olive oil and a portion of butter over medium-high heat. Add the crushed lobster shells and sauté until fragrant, about 5-7 minutes.
3. Add diced onion, carrot, celery, and minced garlic to the pot. Sauté for another 5-7 minutes until vegetables soften.
4. Stir in the tomato paste and cook for 2-3 minutes, then deglaze the pot with brandy and white wine, scraping up any browned bits.
5. Pour in the fish stock, add bay leaf and thyme. Bring to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes.
6. Strain the bisque mixture through a fine-mesh sieve, pressing firmly on the solids to extract all liquid and flavor. Discard the solids.
7. Return the strained liquid to the clean pot. Add the cooked rice and purée the mixture with an immersion blender until smooth.
8. Stir in the heavy cream and the remaining butter. Heat gently without boiling, then season with salt and pepper to taste.
9. Add the reserved lobster meat to the bisque, warm through for a few minutes. Serve immediately, optionally garnished with fresh herbs.