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"I was not made to be subtle..."

September Soups: Lobster Bisque

September Soups: Lobster Bisque

Hellooooo friends!

You guessed it: another September Soup! This week’s is a Lobster Bisque, one of my faves! You probably wouldn't think of lobster bisque as a kid friendly food, but ever since I was little, I have loved it! I would order it at every restaurant that had it on the menu but for some reason, I never made it myself…UNTIL NOW!

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Although I love alllll shellfish, I never cook with it at home (minus skrimpies of course). I always found shellfish to be a little intimidating. I took a big leap with the Cioppino I made for last year’s September Soups and since then, realized shellfish isn't as hard to cook as I thought.

Lobster Bisque is definitely not an everyday thing but for special occasions, it’s perfect. You’ll most likely have majority of the ingredients already, so just picking up a few lobster tails won’t be toooo hard. Okay…. you wanna make some bisque bitches?!

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What you’ll need:

Stock -

  • 6-8 cups of water

  • 4 lobster tails

  • few sprigs of parsley

  • salt/pepper/pinch of crushed red pepper

  • 1 1/2 cups white wine

  • 4 tsp fish base

Bisque -

  • 1 medium onion

  • 2 medium carrots

  • 1 shallot

  • 4 tbsp. butter

  • 3 tbsp. flour

  • all of the lobster stock

  • 3 tbsp. tomato paste

  • 1/4 cup heavy cream

1 - Start by bringing 6-8 cups of water (depending on size of your pot, you’ll need enough to cover the lobster tails) to a boil. Once boiled place the lobster tails in the water and cook for 5-7 minutes (better to be a little undercooked than over cooked, it will cook later as well)

2 - Remove lobster tails and set aside until they are cool enough to handle. Remove all the meat from the shells and set aside.

3 - Place shells back into water, add parsley, salt/pepper/crushed pepper, fish base and white wine. Let this mixture cook for at least an hour (the longer the better so let it go as long as you want)

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**side note - this is the fish base I used. I found it in my local grocery store near the broth and bouillon cubes. If you can’t find this, you could probably replace it with a cup of fish stock or clam juice. 4 tsp may seem like nothing, but this has sooooo much flavor and really makes a difference.

4 - Strain the stock to remove the shells and parsley and set aside.

5 - In same pot you used to make stock, add 4 tbsp. butter. Once melted add your chopped carrots, onion, and shallot and let simmer for about 10 minutes. Add the 3 tbsp of flour and cook for another 2 or so minutes constantly stirring.

6 - Add all of the stock and the 3 tbsp. tomato paste into the pot. Let this simmer for about an hour. Once the carrots are completely cooked, use an emersion blender to puree the mixture or transfer into a blender and puree in batches. Add 1/4 cup heavy cream.

7- Chop the lobster tail meat into bite sized pieces and add to the bisque. Let simmer for a few then serve & enjoy!

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I was sooooo excited when I took my first bite of the finished product. I could not believe how good it was (not to toot my own horn, toot toot). I have to say, it was just as good as some bisques I’ve had at restaurants.

One veryyyyy important part is the crushed pepper. I’ve always loved that little kick that lobster bisque has. You don't want it to be spicy, you just have a little spice to it… lobster bisque eaters know what I’m talking about. My sister, who is also a lobster bisque eater since birth, loved it… so much so that she actually stole my bowl for herself (I’ll never forgive you for that sis).

For all my Weight Watchers peeps if you split this into 6 servings, each serving will be 6 Smartpoints. On the new freestyle plan, lobster is 0sp which is ahhhhmazing!

I hope you all liked this post! It’s a very hearty soup, and I can’t wait to make it again when it’s cold and snowy in Boston. Please, if you make this for your family or friends - send me pics and let me know what they thought! I know they will be sooooo impressed with your master chef skills! ;)

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Noted, Nina

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