A creamy garlic lobster bisque is just the thing to keep you warm this winter. Rich and full of flavour, it is even better the day after you make it!
Course:
Soup
Servings: 5 -7 cups
Author: Cristina
-
1
medium lobster
, boiled - mine was pre-cooked at the store
-
2 1/2
cups
chicken
, vegetable or fish stock
-
1
unpeeled onion
, chopped
-
8
whole black peppercorns
-
2 cloves
-
1
bay leaf
-
1/4
cup
butter
-
1
Tbsp
minced garlic
-
1
Tbsp
flour
-
3
cups
hot milk not boiling
-
1
cup
hot cream not boiling
-
salt and pepper to taste
-
Take apart your lobster. Set aside the meat from the tails, claws and legs in a bowl. Discard the head and body if you don't like those! Place all the empty shells and bits you can't remove the meat from in a large stock pot.
Lobster Stock
-
Add the stock, onion, peppercorn, cloves and bay leaf to the stockpot full of shells and scraps. Bring to a boil, and simmer for 40 minutes. Remove from the heat, strain, and set aside.
Lobster Bisque
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In another large stock pot, melt the butter.
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Then, add the garlic to the butter, and cook for about 2 minutes, until fragrant and slightly browning.
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Whisk in the flour, and continue whisking for another minute or so.
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Next, add the hot milk and the lobster stock. Bring to a boil, and simmer for about 5 minutes.
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Lastly, remove from the heat and stir in the lobster meat and cream. Add the salt and pepper to taste.
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Serve hot. Its even better the next day!