Lobster Bisque

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.