Lobster bisque is a mouthwatering soup fit for royalty. It has a mix of vegetable and seafood flavors that burst in your mouth. It is best eaten with crusty bread.
If you do not want to discard the vegetables, you may puree it with the stock. This will make a filling soup with more texture.
1 raw lobster tail, about 400g
1 large onion, chopped
1 large carrot, chopped
1 stick celery, chopped
1 cup white wine
6 sprigs fresh parsley
1 spring fresh thyme
2 bay leaves
1 tablespoon tomato paste
2 tomatoes, peeled, seeded and chopped1 liter fish stock
2 tablespoons rice flour or corn flour
1/2 cup cream
Salt and freshly ground pepper
Fresh oregano leaves and paprika, to serve
Remove the lobster meat from the shell and chop it. Refrigerate. Wash the shell and set it aside.
Melt the butter in a large pan over medium heat. SautÃ© the onions and celery for 10-15 minutes or until soft.
Pour the white wine and add the lobster shell in the pan. Increase the heat and bring it to a boil. Reduce the wine to half. Â Stir in the thyme, bay leaves, tomato paste, tomatoes and fish stock. Let it simmer for another 30-45 minutes, stirring occasionally.
Strain the soup and extract all the liquid. Return the soup to the pan. Discard the vegetables and the shells.
In a small bowl, combine the flour and the cream. Mix well. Pour it into the soup. Set the heat to medium and cook it for another 10-15 minutes until thick. Add the lobster meat and season it with salt and pepper. Let the soup simmer for another 5-8 minutes until the lobster meat is cooked. Ladle into a serving bowl or individual bowls. Garnish with oregano and leaves and paprika. Serve warm.
Photo Courtesy Of: Â stu_spivack