Week 3: Soup – Lobster Bisque

I always forget how much I enjoy a good bowl of soup. I never think of making soup at home, and if I’m out I usually don’t order it unless it’s a creamy potato, or lobster bisque. I’ve never made a bisque at home, it seemed daunting. When this soup week came up, I thought this would be a perfect opportunity to try it out. I started looking through recipes and I came across “One for the Table” on Huffington Post, with a lobster bisque recipe they said was “better than sex.” This I had to try. Upon reviewing the recipe it seemed to not be very difficult at all. I think I found a winner!

The original recipe calls for 2 tails, 10 oz each, but my tails were on the smaller side (4-6 oz each) so I used 3 tails.


Start by cutting the tails in half and deveining them. Then steam the tails over 4 cups of salted water. You’ll want to cover the pot while the tails steam. 5-7 minutes should be good.

When the lobster is cooked, allow to cool slight and remove from shells.

Put lobster meat in the refrigerator for the time being. Place shells in olive oil and sauté for  about 5 minutes.

Add wine, chicken stock and water from steaming tails. Let this simmer for about 45 minutes, or until liquid is reduced to 6 cups.

Now you can dice up the tomatoes, fennel & shallots


Sauté fennel and shallots in butter for about 6-7 minutes.

When fennel is ready, pour in 6 cups of the lobster stock (shells strained out,) tomatoes, tomato paste, rice, brandy, paprika, cayenne pepper, thyme sprig and bay leaf. Cook at a simmer for 45 more minutes. Remove thyme and bay leaf. Using an immersion blender, puree the soup, until it is as smooth as possible.

Add heavy cream and lemon juice. Chop up lobster meat into bite sized chunks, and add to soup when ready to serve, and allow to just heat through.

Serve immediately. Melt into the delicious, seductive flavors.


  • 2 lobster tails (10 oz. each), split in half
  • 4 cups water
  • 1 Tablespoon sea or kosher salt
  • 2 Tablespoons olive oil
  • 2 cups dry white wine
  • 3 cups chicken stock
  • 1/4 cup unsalted butter plus 1 Tablespoon
  • 1 cup fennel, chopped
  • 1/2 cup shallot, chopped
  • 1 cup fresh tomato, peeled, seeded, diced
  • 2 Tablespoons brandy
  • 2 Tablespoons raw white rice
  • 1 Tablespoon tomato paste
  • 1 teaspoon paprika
  • 1/8 teaspoon cayenne
  • 1 bay leaf
  • 1 thyme sprig
  • 1/2 cup heavy cream
  • 1 teaspoon fresh lemon juice





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