NEWS: Indulgent lobster bisque recipe for fall

Indulgent Lobster Bisque Recipe for Fall

Warm, creamy, and bursting with rich flavors, this lobster bisque is perfect for a cozy fall evening. Serve it with a crusty baguette for a luxurious treat.

Ingredients:

 For the Lobster Stock:

  - 2 lobster tails (fresh or frozen, thawed)

  - 2 tablespoons olive oil

  - 1 small onion, chopped

  - 2 celery stalks, chopped

  - 1 carrot, peeled and chopped

  - 2 garlic cloves, minced

  - 2 tablespoons tomato paste

  - 1 cup dry white wine

  - 4 cups seafood or chicken stock

  - 2 sprigs fresh thyme

  - 1 bay leaf

For the Bisque:

  - 3 tablespoons unsalted butter

  - 3 tablespoons all-purpose flour

  - 1 cup heavy cream

  - 1 cup whole milk

  - 1/2 teaspoon smoked paprika

  - 1/4 teaspoon cayenne pepper (optional, for heat)

  - Salt and freshly ground black pepper to taste

  - Chopped fresh chives or parsley (for garnish)

Instructions:

1. Prepare the Lobster Stock:

   - In a large pot, heat olive oil over medium heat.

   - Add the lobster tails and cook for 3–4 minutes on each side until the shells turn bright red. Remove the lobster tails and let them cool.

   - Add onion, celery, carrot, and garlic to the pot. Cook for 5 minutes until softened.

   - Stir in tomato paste and cook for 2 minutes.

   - Deglaze the pot with white wine, scraping up any browned bits. Let it simmer for 3–4 minutes.

   - Add seafood or chicken stock, thyme, and bay leaf. Simmer for 25–30 minutes.

   - While the stock is simmering, remove lobster meat from the shells. Chop the meat into bite-sized pieces and set aside.

   - Strain the stock through a fine mesh sieve into a clean bowl, pressing on the solids to extract all the liquid. Discard solids.

2. Make the Bisque:

   - In the same pot, melt butter over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly, to make a roux.

   - Gradually whisk in the strained lobster stock. Bring to a simmer and cook until thickened, about 5–7 minutes.

   - Stir in heavy cream, milk, smoked paprika, and cayenne pepper. Simmer for 10 minutes, stirring occasionally.

   - Use an immersion blender to purée the bisque until smooth (optional for a creamier texture).

3. Finish the Bisque:

   - Add the reserved lobster meat to the pot and heat through for 2–3 minutes. Season with salt and pepper to taste.

   - Ladle the bisque into bowls and garnish with fresh chives or parsley.

Serving Suggestions:

- Pair with a crisp white wine, such as Sauvignon Blanc.

- Serve alongside a green salad with a tangy vinaigrette.

Enjoy this indulgent fall delight! 🍂🦞