Creamy Lobster Bisque with Sherry and Fresh Herbs
Ingredients:
1 lb lobster meat, cooked and chopped
2 tablespoons olive oil
1 large onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
3 cloves garlic, minced
1/4 cup tomato paste
1/4 cup all-purpose flour
4 cups seafood stock
1 cup heavy cream
1/2 cup dry sherry
2 tablespoons fresh tarragon, chopped
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
Directions:
In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, and cook until softened, about 5-7 minutes.
Add garlic and cook for another 1-2 minutes until fragrant.
Stir in tomato paste and cook for 2-3 minutes, allowing it to darken slightly.
Sprinkle flour over the vegetables and stir well to coat, cooking for another 2 minutes.
Gradually add the seafood stock, stirring constantly to prevent lumps. Bring the mixture to a simmer.
Add the lobster meat and cook for 10-15 minutes, allowing the flavors to meld.
Stir in the heavy cream and dry sherry, and cook for another 5 minutes until the bisque is heated through.
Remove from heat and stir in fresh tarragon and parsley. Season with salt and pepper to taste.
Use an immersion blender to puree the soup until smooth and creamy. Serve hot.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 320 kcal | Servings: 4 servings
