An easier version of the French classic, this Creamy Lobster Bisque is a silky pureed seafood soup made with buttery lobster tails, fresh herbs, and stock.
Fill a large pot with 6 cups of water and set over high heat. Stir in 1 teaspoon salt and bring to a boil.
Add the lobster tails to the boiling water; cover with a lid and continue to boil for 4 to 5 minutes or until cooked through and the lobsters are bright red. If cooking frozen lobsters, they may need a minute or two longer to cook.
Remove the cooked lobster tails from the pot and set aside to cool.
When the lobsters are cool enough to handle, remove the meat from the shells. Chop up the meat into bite-sized pieces and set aside.
In the meantime, set a Dutch oven or heavy soup pot over medium heat.
Add olive oil and butter to the pot and heat it up. To the hot oil, add onions, celery, and carrots.
Stir in fresh thyme and rosemary, and season with salt and pepper. Cook for 5 to 6 minutes or until soft and tender.
Stir in garlic and cook for 20 seconds. Add tomato paste and stir to coat all the veggies; cook for 2 minutes.
Sprinkle flour over the veggies and cook for 1 more minute. Pour in seafood stock and wine; stir to combine.
Add bay leaf; reduce heat to a simmer. Let simmer for about 30 minutes, stirring occasionally.
Remove the bay leaf.
Using an immersion blender, blend the soup until smooth. You can also use a regular blender or food processor, but don’t blend all the soup at once; blend in batches.
Stir in the heavy cream and the reserved lobster meat; cook for 5 more minutes or until heated through.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.