- 1/4 cup margarine
- 1 onion, chopped
- 1 clove garlic, minced
- 1 carrot, chopped
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 6 lobster tails
- 1 cup white wine
- 1 cup chopped tomatoes
- 6 cups chicken stock
- 1 cup heavy whipping cream
- 3 tablespoons chopped fresh parsley
- salt to taste
- ground black pepper to taste
- Melt the butter or margarine over medium heat in a large saucepan or stockpot; add the onion, garlic, carrot, bay leaf, and thyme. Cook, stirring occasionally, until the onion softens. Add the lobster shells, and cook until they turn red.
- Add the wine and tomatoes. Bring to a gentle boil, and simmer for about 5 minutes. Add the stock and bring to a boil. Reduce the heat to medium, and simmer for 20 minutes.
- Remove the bay leaf. Remove the lobster shells; remove the meat from the shell, and set aside.
- Place the soup, in batches if necessary, in a blender or food processor; process until smooth. Return the soup to the pot, and bring to a boil. Add the cream and any lobster meat you may have, and heat through. Check for seasoning. Sprinkle with the parsley, and season with salt and pepper. Serve.
07/29/2019
recipepes.com
luscious lobster bisque, recipe
PT15M
PT1H
5
455 calories
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