Serves

4–6 people

Ingredients

For the Bisque

2 lobster tails (or 1 lb cooked lobster meat)

2 tbsp butter

1 tbsp olive oil

1 small onion, finely diced

2 cloves garlic, minced

1 celery stalk, finely diced

1 small carrot, finely diced

2 tbsp tomato paste

2 tbsp all-purpose flour

½ tsp smoked paprika

¼ tsp cayenne pepper (optional)

3 cups seafood stock

1 cup heavy cream

½ cup dry white wine (optional)

1 tsp fresh thyme leaves

Salt and black pepper to taste

Garnish

Reserved lobster meat

Fresh parsley

Chives

A swirl of cream

Instructions

Step 1: Prepare the Lobster

Cook lobster tails in lightly salted water for 5–7 minutes.

Remove meat from shells and chop into bite-sized pieces.

Set meat aside.

Step 2: Build the Flavor Base

In a large pot, melt butter with olive oil.

Add:

Onion

Celery

Carrot

Cook until softened, about 5 minutes.

Add garlic and cook for another minute.

Step 3: Create the Bisque Base

Stir in:

Tomato paste

Flour

Paprika

Cayenne

Cook for 1–2 minutes.

Slowly whisk in seafood stock and wine.

Add thyme.

Simmer for 20 minutes.

Step 4: Blend Until Smooth

Using an immersion blender (or carefully transfer to a blender), blend the soup until silky smooth.

Return to pot.

Step 5: Finish the Bisque

Stir in:

Heavy cream

Half of the lobster meat

Simmer gently for 5 minutes.

Season with salt and pepper.