This is a creamy lobster bisque made with lobster, onion, celery, and bell pepper, onion, celery, and thickened with flour.
This is another recipe by Tori’s mom, Judith. She got this recipe originally from a Louisiana restaurant and was so obsessed with the soup that Judith asked the waitress if she could speak to the chef. Judith took a shot and asked how he made it and he whipped out a piece of paper and a pen and wrote it all down for her. She has made this lobster bisque every winter ever since.
This creamy lobster bisque is everything you need. I usually make it on a special occasion or even date night - lobster has always been a delicacy to me. It is a great first course, and requires minimal work if you buy the lobster already steamed at your local fish market.
How to make:
Crack the steamed lobster and remove the meat. Reserve the shells and meat separately.
In a large deep saucepan (with cover) add the butter on medium heat and wait for it to melt. Sauté the lobster shells in the butter to flavor, roughly around 3-4 minutes. Remove the shells.
Add the flour to create a roux and keep stirring until it turns dark brown.
Toss in the vegetables & salt and cook until translucent, about 5 minutes. Drop in tomato paste and sauté until it loses its acidity, about 3-4 minutes. Add the garlic, bay leaf, thyme and salt and pepper.
Add the whole tomatoes and stock and bring to a boil. Reduce heat to medium low, cover, and cook for 35 minutes. Let the soup cool and strain it.
Add the stock back to the pot and the cream and lobster meat. Salt to taste and cook for another 20 minutes.