Roasted Pepper and Lobster Bisque
A rich and delicious roasted pepper and lobster bisque.
Servings: 4 people
Ingredients
- For the lobster stock:
- 8 cups water
- 1 1/2 teaspoons salt
- dash cayenne pepper
- 2 shallots or 1 onion - quartered
- 1 teaspoons whole peppercorns
- 2 bay leaves
- 2 lobster tails
- For the bisque:
- 3 tablespoons salted butter
- 1 cup celery - finely diced
- 1 cup shallots or onion - finely diced
- Lobster stock
- 1 cup roasted red bell pepper or roasted bell peppers skin removed
- 1 1/2 cups half and half
- 1/2 cup cream
- pinch of salt
- 1 teaspoon dried parsley
- Poached lobster meat
Instructions
- To make the stock:
- In a large pot, add water, salt, cayenne pepper, shallots or onions, whole peppercorns and bay leaves and bring to a boil then reduce to a simmer.
- Add the lobster tails and gently poach lobster for 2 minutes, we are not fully cooking the lobster at this point but want to loosed then meat from the shells.
- Remove the lobster tails from liquid and remove the meat from the shells.
- Set the meat aside and return the shells back to the pot.
- Simmer for 30 minutes.
- Strain the shells and all other solid ingredients from the liquid, leaving only the stock behind and set stock aside.
- To make the bisque:
- In another pan, add the butter, celery and shallots or onion and sauté for a few minutes until softened.
- Add the lobster stock to the pan along with the bell pepper, half and half, cream, salt and parsley.
- Simmer for 10 minutes or until the celery and onions are completely softened.
- For a smooth soup, use an immersion blender to blend bisque.
- Turn heat off then dice lobster tails and add in the meat to the bisque and stir. The heat from the bisque will finish cooking the lobster tails.
- Taste and adjust salt and pepper to preference then serve.