Lobster Bisque | Dorothy Lane Market

Lobster Bisque

PREP TIME 20 mins
COOK TIME 1 hr 10 min
SERVINGS 4
Chef Carrie Walters
  • POSTED Dec 31st, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 3 Tbsp butter
  • 1 carrot, chopped
  • 2 ribs celery, chopped
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 2 sprigs fresh thyme
  • 2 sprigs fresh tarragon
  • 1 tsp salt
  • 2 Tbsp tomato paste
  • ¾ cup dry sherry
  • 2 cups lobster stock
  • ½ cup long-grain white rice
  • 1 cup heavy cream
  • 1 lb cooked lobster meat, chopped
  • Cayenne pepper and salt to taste

INSTRUCTIONS

1
In a small soup pot, heat the butter and sauté the veggies, herbs, and salt over medium heat until onions are soft, not brown.
2
Add the tomato paste and cook briefly.
3
Add the sherry and bring up to a boil.
4
Lower heat and add the lobster stock. Cover and let simmer for 10 minutes.
5
Strain into a clean pot, discarding solids.
6
Bring liquid back to a simmer and add the rice. Cover and cook for 20 minutes.
7
Purée in a blender, or use a stick food processor, and process till smooth. Strain again if desired.
8
Place back on heat and add the cream and lobster.
9
Taste and season with the cayenne pepper, an additional splash of sherry, and salt if needed. Serve with any additional lobster meat.

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Lobster Bisque

Dorothy Lane Market
PREP TIME 20 mins
COOK TIME 1 hr 10 min
SERVINGS 4

INGREDIENTS

  • 3 Tbsp butter
  • 1 carrot, chopped
  • 2 ribs celery, chopped
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 2 sprigs fresh thyme
  • 2 sprigs fresh tarragon
  • 1 tsp salt
  • 2 Tbsp tomato paste
  • ¾ cup dry sherry
  • 2 cups lobster stock
  • ½ cup long-grain white rice
  • 1 cup heavy cream
  • 1 lb cooked lobster meat, chopped
  • Cayenne pepper and salt to taste

INSTRUCTIONS

1
In a small soup pot, heat the butter and sauté the veggies, herbs, and salt over medium heat until onions are soft, not brown.
2
Add the tomato paste and cook briefly.
3
Add the sherry and bring up to a boil.
4
Lower heat and add the lobster stock. Cover and let simmer for 10 minutes.
5
Strain into a clean pot, discarding solids.
6
Bring liquid back to a simmer and add the rice. Cover and cook for 20 minutes.
7
Purée in a blender, or use a stick food processor, and process till smooth. Strain again if desired.
8
Place back on heat and add the cream and lobster.
9
Taste and season with the cayenne pepper, an additional splash of sherry, and salt if needed. Serve with any additional lobster meat.

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