Last weekend, I hosted my annual Lobsterfest where I boiled ten 2 – 2 ½ pound lobsters for my party of nine. Not being one to run out of food at parties (the Canadian in me), I bought and extra lobster….just in case. Needless to say, with all the sides and appetizers, the extra lobster went uneaten. There were even two leftover claws!
I try to keep things somewhat low-carbs during the week, so I opted to make lobster bisque with some of the leftovers. I call this recipe “short cut” as someone who shall remain nameless threw out all the shells before I could make a stock, so clam juice was used instead of the long-to-make stock I typically use. If, unlike me, you don’t have 3 pounds of leftover cooked lobster to use up, just buy cooked lobster tails from the store.
Ingredients:
- 2 Tbsp. vegetable oil
- ½ large onion, chopped
- 2 cloves of garlic, minced
- 1 cup dry white wine
- 2 tsp. Worcestershire sauce
- 1 tsp. dried thyme
- ½ tsp. paprika
- ½ tsp. ground cayenne pepper
- ½ tsp. salt
- ¼ tsp. freshly-ground black pepper
- 2 Tbsp. tomato paste
- 2 cups lobster stock or clam juice
- 2 cups heavy cream
- 2 Tbsp. butter
- 1 tsp. corn starch combined with ¼ cup cold water (this is called a slurry)
- 1 ½ pounds cooked lobster meat, chopped in bite-size pieces
Directions:
- Heat the oil in a medium saucepan over medium-high heat.
- Add the onions and cook for 4 minutes, until softened and pale golden, stirring frequently.
- Add the garlic and cook for an additional minute.
- Add the wine, Worcestershire, thyme, paprika, cayenne pepper, salt and black pepper. Cook for 2 minutes.
- Add the tomato paste and lobster stock (or clam juice) and simmer over medium-low heat for 10 minutes, stirring occasionally.
- Using an immersion blender (could use a regular blender also), purée the soup until smooth.
- Add the cream and butter, stir then bring the soup to a low simmer over medium-high heat (don’t allow to boil).
- Add the slurry and stir until the soup has thickened slightly, about 2 minutes.
- Add the lobster meat and simmer for another 5 minutes over medium-low heat.
Serves four generously.
Cheers,
Veronique
Inspired by this recipe.
That’s one big lobster claw! Thanks for sharing. Lobster bisque is my favorite soup.
That was a giant lobster!! Please let me know if you try the lobster bisque – it’s so yummy!