Lobster bisque is a French soup and can be made from any crustacean, including langoustine, crab, or shrimp. This creamy take on the New York Times’ recipe has a spicy kick, which is perfect for a cold, winter evening.

Ingredients:
1 lb lobster meat
¼ cup extra virgin olive oil
2 medium carrots, cubed
1 medium yellow onion, roughly chopped
3 ribs of celery, cubed
2 tablespoons tomato paste
2 cups water
1 cup white wine
½ cup heavy cream
several sprigs thyme
cayenne pepper for garnish
Instructions:
1. In a pot, sauté the onion, carrots, and celery in the olive oil for 5 to 6 minutes.
2. Once translucent, add the tomato paste and cook for another 3 to 4 minutes.
3. Add the white wine and thyme and bring to a simmer. Add the water and bring to a boil. Add the lobster meat and allow to cook.
4. Remove ¾ of the lobster and set aside. In a blender, blend everything until smooth. Return to the pot and bring to a simmer. Add the heavy cream and remove from heat.
5. Add the lobster meat back into the pot. Garnish with cayenne pepper and sprigs of thyme to serve.
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