Creamy Lobster Bisque
Ingredients:
4–6 (6 oz.) wild lobster tails
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
4 garlic cloves, minced
2 carrots, peeled and finely chopped
2 celery stalks, finely chopped
2 green onions, finely chopped
1 bay leaf
1 teaspoon fresh chopped thyme
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 teaspoon sea salt
½ teaspoon black pepper
2 tablespoons tomato paste
3 tablespoons organic all-purpose flour (gluten-free option available)
¼ cup white cooking wine
1½ cups organic heavy cream (dairy-free option: substitute with coconut cream)
4½ cups organic vegetable stock (or seafood stock)
Directions:
Prepare the Lobster Tails: Preheat your oven to 400°F (200°C). Lightly grease a 10-inch or 12-inch oven-safe skillet. Slightly crack the lobster shells and remove most of the meat without detaching the shell completely. Place the lobster tails in the skillet, brush with melted butter, season with salt and black pepper, and bake for 10–15 minutes. Let cool slightly, remove the meat from the shells, and cut into chunks.
Make the Soup: In a Dutch oven, heat butter and olive oil over medium-high heat. Add minced garlic and sauté until fragrant. Add chopped green onions, carrots, celery, thyme, parsley, basil, oregano, paprika, salt, and pepper. Cook until the vegetables are tender. Stir in the flour and tomato paste. Add stock, heavy cream, and white wine, stirring to combine. Bring to a boil, then reduce heat and simmer for 5 minutes.
Blend Until Smooth: Using an immersion blender, blend the soup until smooth.
Add Lobster Meat: Add the lobster meat and bay leaf to the soup. Simmer for another 5 minutes.
Serve: Remove the bay leaf and ladle the bisque into bowls. Serve hot.