Lobster Bisque


 Lobster Bisque


2 lobster tails (4 to 6 oz each)

5 cups water

1 carrot

1 onion

1 celery stalk

1 heaping Tbsp seafood stock base (I use Better than Bouillon Fish Base – you could probably substitute vegetable bouillon cubes in a pinch)

2 Tbsp tomato paste

1 sprig fresh thyme or ½ tsp dried

1 very small pinch of saffron (that stuff is expensive, a little goes a long way)

1 ¼ cup cream

¼ cup sherry, plus a couple of tablespoons more to serve)

¼ tsp pepper

1 Tbsp cornstarch mixed with 2 Tbsp cold water


Bring 5 cups of water to boil in a medium sized saucepan.

Add lobster tails and cook until done (firm and very red) about 3 to 5 minutes depending on the size.

Remove lobster tails leaving the water in the saucepan.

Rough chop carrot, onion, and celery and add to the same saucepan.

Reduce heat to a simmer.

Add seafood base, tomato paste, thyme and saffron.

Remove lobster meat from shells and add shells to the saucepan.

Chop lobster meat into bite sized pieces, and set aside.

Let the stock simmer for 30 minutes stirring occasionally.  

Strain stock through a sieve or a colander with small holes, pressing to make sure you get all the good flavor.

Return strained stock to sauce pan, and whisk in cream, sherry, and pepper.

Simmer another 15 minutes and taste for salt and pepper. (Seafood base may provide enough salt)

Stir in cornstarch and simmer 5 minutes.

Add lobster meat to heat through, about 1 minute.

Serve with a dash of sherry on top!

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