Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Lobster Bisque 5.0 (2) 2 Reviews By Riley Wofford Riley Wofford Website Riley is an associate food editor for Martha Stewart Living. Editorial Guidelines Updated on October 29, 2019 Print Share Share Tweet Pin Email Photo: Bryan Gardner Prep Time: 1 hrs 15 mins Total Time: 2 hrs 45 mins Servings: 6 A quick and easy homemade lobster stock is the base for this rich, creamy soup. Each bowl is finished with buttery, succulent lobster meat and delicate fennel fronds. Ingredients Stock Kosher salt 1 ¼ pounds lobster tails in shell (4 small or 2 large) 2 tablespoons extra-virgin olive oil 1 can (15 ounces) fish stock (1 ¾ cups) 1 cup dry white wine, such as Sauvignon Blanc Bisque 5 tablespoons unsalted butter 1 head fennel (10 ounces), chopped (2 ½ cups), plus fronds for serving 1 sweet onion (10 ounces), such as Vidalia, chopped (2 cups) 2 cloves garlic, smashed and peeled Kosher salt and freshly ground pepper 2 plum tomatoes (8 ounces), cored, seeded, and chopped (1 cup) 1 tablespoon tomato paste 3 sprigs thyme 1 bay leaf 1 teaspoon paprika ⅛ teaspoon cayenne pepper 2 tablespoons brandy or cognac 2 tablespoons dry sherry ½ cup heavy cream 1 teaspoon cornstarch Lemon wedges, for serving (optional) Directions Stock: In a large pot lined with a steamer basket, bring 1 inch salted water to a boil. Steam lobster tails, top-side down, until just cooked through and tails curl under, 6 to 8 minutes for small tails and 8 to 10 minutes for large. Transfer to a plate and let cool. When cool enough to handle, use kitchen shears to cut through underside of tails. Remove meat from shells; reserve shells. Run a paring knife along back of each tail and remove vein. Cut meat into bite-size pieces; cover and refrigerate until ready to use. Heat oil in a large pot over medium-high. Add shells and cook until fragrant and deep red in color, about 4 minutes. Add fish stock, wine, and 6 cups water; bring to a boil. Reduce heat to medium and simmer, uncovered, skimming impurities from surface, until reduced to 6 cups, 40 to 45 minutes. Strain stock into a large liquid-measuring cup or heatproof bowl. Wipe out pot. (Stock can be stored in airtight containers in the freezer up to 3 months.) Bisque: In same pot, melt 4 tablespoons butter over medium-high heat. Add fennel, onion, and garlic and season with salt and pepper; cook, stirring occasionally, until soft and translucent, 6 to 8 minutes. Stir in tomatoes, tomato paste, thyme, bay leaf, paprika, and cayenne; cook 1 minute. Add brandy, sherry, and strained lobster stock; season generously with salt and pepper. Bring to a boil, then reduce heat to medium and simmer 30 minutes. Remove thyme and bay leaf. Working in batches, puree soup in a blender until smooth. Return soup to pot. Let cool 15 minutes. Whisk together cream and cornstarch, then stir into bisque. Bring to a boil and cook, stirring, until thickened slightly, 1 to 2 minutes. Adjust seasoning as desired. Melt remaining 1 tablespoon butter in a medium saute pan over medium heat. Add lobster meat and cook until just warmed through, 2 to 3 minutes. Pour soup into bowls and serve, topped with lobster, fennel fronds, and a squeeze of lemon, if desired. Soup can be made in advance and stored in an airtight container in refrigerator up to 2 days. Print