Lobster Bisque
This lobster bisque is a quick, smooth soup built on cooked lobster tail meat and cream. Instead of straining a shell stock, you blend everything in the pot with an immersion blender, which keeps the work short and the texture even. Lemon juice and a generous handful of dill cut through the richness of the cream, and the bay leaves are pulled out before blending, then returned to simmer.
Instructions
Heat the olive oil in a large pot over medium high heat. Add the celery, onion and garlic, and cook until the onion turns translucent and the garlic is golden.
Add the lobster meat, chicken broth, cream, dill, lemon juice, bay leaves, 1 tsp salt and some black pepper. Fish out the bay leaves and set them aside.
Purée the soup with an immersion blender until it is completely smooth.
Return the bay leaves to the pot and bring the soup to a boil. Lower the heat to medium low and cook for 10 minutes.
Remove the bay leaves again and ladle the bisque into individual bowls. Finish each with a grind of black pepper and a little dill if you like.
Make it personal.
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