Ingredients
Lobster:
- 2 (1.5-2 lb) lobsters
Lobster Stock:
- Shells from 2 lobsters
- 3 tablespoons salted butter
- 1 lemon
- 3 bay leaves
- 1 teaspoon whole peppercorns
- 6 whole garlic cloves
- 4 cups water
- 1 teaspoon sea salt flakes
Bisque:
- 3 tablespoons salted butter
- 1/2 white onion, diced
- 1 shallot, minced
- 4 red potatoes, peeled and diced
- 1 cup chopped carrots
- 2 tablespoons tomato paste
- 1 teaspoon cayenne pepper
- 1 teaspoon sea salt flakes
- 2 garlic cloves, minced
- 1 cup whole milk
- 3/4 cup heavy cream
Garnish:
- 2 tablespoons fresh chives, minced
- 1 tablespoon smoked paprika
Instructions
- Prepare the Lobster: Steam the lobster and remove the meat. Place the lobster meat into a small bowl and refrigerate until ready to use. Reserve the shells in a large bowl for the lobster stock.
- Make the Lobster Stock: In a Dutch oven, melt the butter over medium heat. Add the lobster shells and cook for 10 minutes, stirring frequently.
- Add the juice of the lemon, bay leaves, peppercorns, garlic cloves, sea salt, and water to the Dutch oven. Bring to a boil, then reduce heat to medium-low and simmer for 18 to 20 minutes.
- While the stock is simmering, prepare the vegetables: dice the onion, mince the shallot and garlic, and peel and dice the potatoes and carrots. Set aside.
- Once the stock is ready, strain it through a mesh strainer into a bowl. Discard the solids and set the stock aside.
- Make the Bisque: In the same Dutch oven, melt 3 tablespoons of butter over medium heat. Add the onion, shallot, carrots, potatoes, tomato paste, cayenne pepper, and sea salt. Stir to combine, then cook for 5 minutes, stirring halfway through.
- Add the garlic and cook, stirring constantly for 1 minute.
- Pour in the lobster stock and bring to a boil. Once boiling, reduce the heat to medium-low and cook for 10 minutes.
- Remove from heat and use an immersion blender to blend the vegetables until smooth. Return the pot to medium-low heat.
- Stir in the milk and heavy cream. Cook for 3 more minutes, then add the lobster meat. Cook for an additional 2 minutes.
- Serve: Garnish with fresh chives and smoked paprika before serving. Enjoy!
Notes
- If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches to puree the vegetables.
- For a lighter version, you can substitute the heavy cream with half-and-half or milk.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 7g
- Sodium: 880mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 80mg
