White wine, heavy cream, and chicken or fish stock make the broth for this lovely bisque. You will need an eight quart stockpot for this recipe.
INGREDIENTS (for 4 servings):
- 1/4 cup margarine
- 1 onion, chopped
- 1 clove garlic, minced
- 1 carrot, chopped
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 6 lobster tail shells
- 1 cup white wine
- 1 cup chopped tomatoes
- 6 cups chicken stock
- 1 cup heavy whipping cream
- 3 tablespoons chopped fresh parsley
- salt to taste
- ground black pepper to taste
PREPARATION:
Melt the butter or margarine over medium heat in a large saucepan or stockpot; add the onion, garlic, carrot, bay leaf, and thyme. Cook, stirring occasionally, until the onion softens. Add the lobster bodies, and cook until they turn red.
Add the wine and tomatoes. Bring to a gentle boil, and simmer for about 5 minutes. Add the stock and bring to a boil. Reduce the heat to medium, and simmer for 20 minutes.
Remove the bay leaf and thyme sprigs. Remove the lobster shells, picking off any meat they may still have on them. Set aside.
Place the soup, in batches if necessary, in a blender or food processor; process until smooth. Return the soup to the pot, and bring to a boil. Add the cream and any lobster meat you may have, and heat through. Check for seasoning. Sprinkle with the parsley, and season with salt and pepper. Serve.