Restaurant-Worthy Lobster Bisque



Restaurant-Worthy Lobster Bisque

Picture this: A rich, velvety bowl of Restaurant-Worthy Lobster Bisque, a luxurious indulgence that brings the essence of fine dining right to your home. The delicate balance of flavors in this recipe elevates it to a culinary masterpiece, making it a perfect choice for a special occasion or an intimate dinner for two.

Ingredients

  • Fresh lobster tails
  • Butter and olive oil
  • Onions, carrots, and celery
  • Tomato paste
  • Brandy
  • Chicken broth
  • Heavy cream
  • Paprika and cayenne pepper
  • Salt and pepper
  • Fresh parsley for garnish

Instructions

  1. Start by preparing the lobster tails, extracting the meat, and reserving the shells for broth.
  2. Sauté onions, carrots, and celery in a mix of butter and olive oil until softened.
  3. Add tomato paste and cook until it turns a deep red color.
  4. Deglaze the pan with brandy, scraping up any flavorful bits from the bottom.
  5. Pour in chicken broth and add the lobster shells, simmering to extract maximum flavor.
  6. Strain the broth and return it to the pot. Add in lobster meat, cream, paprika, cayenne, salt, and pepper.
  7. Let it simmer until the flavors meld together, and the bisque reaches a rich, creamy consistency.
  8. Serve hot, garnished with fresh parsley.

Preparation time: 30 minutes

Yields: 4 servings

Indulge in the luxurious flavors of lobster with this Restaurant-Worthy Lobster Bisque, a culinary masterpiece that’s surprisingly easy to make at home.

Nutritional information per serving: Calories: 380, Fat: 25g, Carbohydrates: 15g, Protein: 28g

Make your ordinary day extraordinary with this extraordinary bisque, and let the luscious taste of lobster take center stage. Whether you’re a seasoned chef or a home cook looking to impress, this recipe is sure to delight your taste buds and transport you to the realm of gourmet dining. Bon appétit!

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Hi! I’m Margaret!

A passionate home cook and food lover who loves nothing more than sharing my favourite recipes with the world.

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