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Photo:Antonis Achilleos
Antonis Achilleos
Active Time:30 minsTotal Time:1 hrServings:8 servingsJump to Nutrition Facts
Active Time:30 minsTotal Time:1 hrServings:8 servings
Active Time:30 mins
Active Time:
30 mins
Total Time:1 hr
Total Time:
1 hr
Servings:8 servings
Servings:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2(7-ounce)cookedlobster tails, thawed if frozen6tablespoonsunsalted butter2cupschoppedyellow onion1cupchopped celery4clovesgarlic, crushed and peeled2bay leaves2tablespoonsfresh thymeleaves1/4cupall-purpose flour1/4cupno-salt-added tomato paste1/4cupbrandy4cupsseafood stockorlobster stock (such as Bar Harbor)2cupsno-salt-added chicken broth1/2cupheavy cream1 1/2tablespoonslemon juice, divided2teaspoonssherry vinegar1/4teaspooncayenne pepper1/4teaspoonsaltFinelychopped fresh chivesfor garnish (optional)
Cook Mode(Keep screen awake)
Ingredients
2(7-ounce)cookedlobster tails, thawed if frozen
6tablespoonsunsalted butter
2cupschoppedyellow onion
1cupchopped celery
4clovesgarlic, crushed and peeled
2bay leaves
2tablespoonsfresh thymeleaves
1/4cupall-purpose flour
1/4cupno-salt-added tomato paste
1/4cupbrandy
4cupsseafood stockorlobster stock (such as Bar Harbor)
2cupsno-salt-added chicken broth
1/2cupheavy cream
1 1/2tablespoonslemon juice, divided
2teaspoonssherry vinegar
1/4teaspooncayenne pepper
1/4teaspoonsalt
Finelychopped fresh chivesfor garnish (optional)
Directions
Using kitchen shears, cut along the length of each lobster tail shell. Remove the vein running through the tail. (If needed, rinse the lobster tails under cold running water. Drain and pat dry with paper towels.) Using your fingers, loosen the meat from the shells; remove and set aside. Cut or break the shells into large pieces.
Melt butter in a large saucepan over medium heat. Add the lobster shells, onion, celery, garlic, bay leaves and thyme; cook, stirring often, until the vegetables are softened, about 10 minutes. Sprinkle flour over the vegetable mixture; cook, stirring constantly, for 2 minutes. Stir in tomato paste until the mixture is well coated. Add brandy; cook, stirring constantly, until mostly evaporated. Pour in seafood (or lobster) stock and chicken broth; bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, until just slightly thickened and flavors have melded, about 30 minutes.
Transfer half of the mixture to a blender. Remove the center piece of the lid (to allow steam to escape); secure the lid on the blender and place a clean towel over the opening. Process until blended, about 2 minutes. (Use caution when blending hot liquids.) Pour through a fine-mesh sieve into a large measuring cup, pressing with the rounded side of a ladle to squeeze out the liquid; discard solids. Strain the batch a second time. Repeat with the remaining soup: blend, then strain twice.
Return both batches of strained soup to the pot. Stir in cream, 1 tablespoon lemon juice, vinegar, cayenne and salt. Divide among 8 warm bowls. Toss the reserved lobster meat with the remaining 1/2 tablespoon lemon juice. Top each serving with some of the lobster. Sprinkle with chives, if desired.
Frequently Asked Questions
Besides being a New England favorite,lobster is a lean source of proteinand provides several vitamins and minerals—including vitamin B12, copper, zinc, selenium and iodine. It alsocontributes to your omega-3 intake, providing EPA and DHA. Lobster is fairly high in sodium—a 3-ounce portion of cooked lobster meat will give you about 20% of your day’s worth. It’s also high in cholesterol, but we know now thatdietary cholesterolhas minimal effects on our blood cholesterol levels. Considering the nutrients found in lobster, it can help boost brain health and support a healthy immune system and thyroid function.
While you may not appreciate the tear-producingqualities of onions, you will most likely appreciate their health benefits. Thanks to the antioxidant quercetin, onions have been linked to reduced inflammation and a lower risk of heart disease. The quercetin in onions also has a bacteria-fighting component. Their sulfur compounds (some of which also cause watery eyes) have been shown to help regulate blood sugar.
As is, no, this recipe is not gluten-free. But you can swap out the all-purpose flour for gluten-free all-purpose flour for an equally delicious gluten-free bisque.
Yes, you can! We use cooked lobster tails for convenience and for a quicker cooking time, but feel free to use raw lobster tails instead. You cancook lobster tailsa day ahead and reserve them for this recipe or cook them right before preparing the bisque.
Yes, if you don’t have fresh thyme on hand, you can use 2 teaspoons of dried thyme instead.
If you don’t have brandy, you can use sherry or dry white wine. Some examples of dry white wines are sauvignon blanc, chardonnay and pinot grigio. If you prefer not to cook with alcohol, substitute it with more seafood stock or lobster stock.
EatingWell.com, November 2023
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Nutrition Facts(per serving)286Calories16gFat14gCarbs19gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
