How do I impress my guests with homemade lobster bisque?

Wow your friends with our homemade 'Lobster Bisque' recipe! A gourmet soup that will leave your guests begging for seconds.

You'll need

Items needed to answer the question, How do I impress my guests with homemade Lobster Bisque. Items include: Live lobsters Butter Onion Celery Carrots Flour Chicken stock Tomato paste Brandy Paprika Heavy cream Salt and pepper Paprika or chopped chives (optional)

Live lobsters 2 lobsters (about 1 ½ pounds each)
Butter 2 tablespoons
Onion 1 medium, chopped
Celery 2 stalks, chopped
Carrots 2 medium, chopped
Flour 2 tablespoons
Chicken stock 4 cups
Tomato paste 2 tablespoons
Brandy 2 tablespoons
Paprika Pinch
Heavy cream 1 cup
Salt and pepper To taste
Paprika or chopped chives (optional) For garnish

Take note
Be careful when handling live lobsters to avoid getting pinched. Use caution when blending hot liquids to prevent splattering.

1

Prepare the Lobsters

Start by bringing a large pot of salted water to boil. Carefully add the live lobsters and boil for about 10 minutes per pound. Once cooked, remove the lobsters from the pot and let them cool. Then, remove the meat from the shells and chop it into bite-sized pieces.

2

Make the Base

In a large saucepan, melt butter over medium heat. Add chopped onions, celery, and carrots, and cook until they soften. Sprinkle in some flour to create a roux, and cook for a few minutes until it turns golden brown. Gradually whisk in the chicken stock and bring the mixture to a simmer.

3

Add the Flavor

Stir in the chopped lobster meat, tomato paste, brandy, and a pinch of paprika. Simmer over low heat for about 20 minutes to allow the flavors to meld together. Then, remove the saucepan from the heat and let it cool slightly.

4

Blend and Strain

Using a blender or immersion blender, carefully puree the soup until smooth. Be cautious when blending hot liquids to avoid splattering. Once blended, pour the soup through a fine-mesh strainer to remove any solids.

5

Finish and Serve

Return the strained soup to the saucepan and stir in heavy cream. Season with salt and pepper to taste. Gently heat the soup over low heat until warmed through. Ladle the lobster bisque into bowls, garnish with a sprinkle of paprika or chopped chives if desired, and serve hot.