Homemade Lobster Bisque

1. 1

   Pour 4 cups seafood stock into a large pot and bring it to a rolling boil. Add lobster tails and boil until the flesh turns opaque, about 5 minutes. Remove the tails and save all the broth. Shell all the tail meat and set it aside.

2. 2

   Melt butter in another pot over medium heat. Add the onion, carrots, and celery. Sauté until the vegetables begin to soften, 3 to 4 minutes. Add the garlic and sauté for 30 to 40 seconds. Pour in the sherry and let it reduce by half. Pour in the reserved seafood stock. Add the rice and bay leaf. Bring to a boil, then reduce to medium-low. Simmer until the rice is tender, about 30 minutes. Remove the bay leaf.

3. 3

   Blend the entire soup until smooth using an immersion blender. Add the tomato paste, tarragon, salt, thyme, pepper, paprika, and cayenne. Simmer over medium-low heat for 30 minutes more. Pour in the cream and stir well to achieve the classic pinkish/orange bisque color. Season with salt and pepper. Ladle the soup into bowls and top each with a generous lump of lobster meat.

• Calories 269.66 kcal Moderate
• Protein 20.26 g Good Source
• Carbs 19.24 g Moderate
• Total Fat 9.75 g Moderate
• Saturated Fat 5.24 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 86.62 mg High
• Sodium 466.98 mg High
• Fiber 1.13 g Low Source
• Sugar 1.63 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 92.07 mg Low Source
• Iron 2.13 mg Moderate
• Potassium 346.42 mg Low Source
• Vitamin A 8.75 mcg_rae Low Source
• Vitamin C 2.9 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Milk 🥛
• Celery
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷