Homemade Lobster Bisque Recipe - Laura Vitale - Laura in the Kitchen Episode 490

heavy cream

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk is lower in calories and adds a unique flavor.

lobster

🥗Healthier: shrimp

💰Cheaper: crab

Shrimp is lower in calories, while crab can be more budget-friendly.

Bring a pot of water to a boil.

Plunge a 10-ounce lobster tail into the boiling water and cook for 7 minutes, turning halfway through.

Remove the lobster tail, cut it open, and take out the meat, setting it aside while keeping the shells.

Return the lobster shells to the pot with the boiling water, add white wine, parsley, thyme, peppercorns, and 1 teaspoon of fish base, and let it simmer for 20 minutes.

Strain the stock mixture to remove the shells, leaving a clear broth.

In the same pot, melt about 3 tablespoons of butter, then add chopped leeks, fennel, celery, and carrots, seasoning with salt and pepper, and cook for 8-10 minutes until softened.

Stir in all-purpose flour and cook for 30 seconds to 1 minute to eliminate the raw flour taste.

Add cognac (optional) and let it cook for a minute, stirring.

Pour in the strained stock, add the chopped tomatoes, and bring to a boil, then let it simmer for 15 minutes.

Turn off the heat and blend the mixture until smooth using an immersion blender or regular blender.

Add a touch of heavy cream to the blended bisque and season with salt and pepper to taste.

In a skillet, melt some butter and sauté the lobster meat for 3-4 minutes until fully cooked.

Serve the bisque topped with the sautéed lobster and garnish with fennel fronds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens