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My sister was joining us for dinner, and I wanted to make her a special dinner as she was celebrating her birthday on Friday.
We started our dinner with a delicious and creamy lobster bisque, which was also perfect for this beautiful Fall Sunday.
We had a wonderful time appreciating each other, and we were so grateful for another family gathering. Wherever you are, I hope you had a wonderful weekend with your loved ones. Be blessed, be safe!
3 lobster tails
2 cups of fish stock
3 cups of water
1 ½ cup of white wine
2 sprigs of Parsley
Salt and pepper
For the bisque
1 cup of baby carrots
2 leeks chopped
1 bulb of fennel, chopped
1 can of chopped tomatoes
4 tbs of butter
3 tbs of all-purpose flour
3 sprigs of fresh thyme
2 tbs of fresh parsley
¼ cup of heavy cream or half and half
Salt and pepper
Bring the 3 cups of water to a boil in a large pot. Add the lobster tails and cook them for about 8 minutes. Remove them and place them on a plate to cool completely.
When the lobsters are cool, using a pair of kitchen scissors, remove the meat from the shells and place the meat on a plate, and set it aside.
Return the shells back to the water. Add the wine, fish stock, parsley, black pepper, and salt. Bring to a boil, lower the heat to medium and let it simmer for about 20 minutes. Strain the liquid into a bowl and discard all the shells and everything else. Set the broth aside.
In the same pot, add the butter and sauté the carrots, celery, fennel, and leeks for about 10 minutes. Add the flour and stir for 1 minute. Add the strained stock and the can of diced tomatoes. Bring to a boil and let the mixture cook for about 15 minutes or until the veggies are nice and tender.
Using an immersion blender or a regular blender, puree the soup so that it’s nice and creamy.
Adjust the seasoning with salt and pepper. Then add the cream. Let the soup cook on low for about 5 more minutes.
Sauté the lobster meat in a tbsp of butter over medium-high heat for about 3 minutes or until the pieces of lobster are fully cooked through.
When ready to serve, scoop the soup into bowls and top it with a few pieces of the lobster meat and some fennel leaves.