My grandmother would make lobster bisque all the time, so it's always been a comforting recipe to me. If you don't care to cook live lobsters, they can usually cook it where you buy them. Just be sure to tell them to keep the shells; they are key to this delicious soup! —James Schend, Taste of Home Deputy Editor
Total TimePrep: 35 min. Cook: 70 min.
- 2 live lobsters (about 1 pound each)
- 2 medium carrots, peeled and chopped
- 1 medium onion, chopped
- 3 tablespoons butter
- 2 tablespoons tomato paste
- 2 garlic cloves, minced
- 3/4 cup white wine or sherry
- 1 carton (32 ounces) seafood stock
- 2/3 cup uncooked long grain rice
- 2 cups heavy whipping cream
- 1 teaspoon minced fresh thyme
- 1-1/2 teaspoons salt
- 1 teaspoon coarsely ground pepper
- Minced fresh parsley, optional
- In a Dutch oven, add 2 inches of water; bring to a rolling boil. Add lobsters, cover, and steam for 8 minutes. Remove lobsters, reserving liquid. When cool enough to handle, remove meat from claws and tail, reserving any juices; refrigerate meat and juices.
- In the same Dutch oven, cook carrots and onion in butter over medium-high heat until tender, 5-8 minutes. Stir in tomato paste and cook until it starts to caramelize, about 5 minutes. Add garlic; cook 1 minute. Stir in wine and simmer until reduced by half. Add lobster shells, bodies, reserved cooking liquid, reserved lobster juices and stock. Bring mixture to a simmer; cook 1 hour. Strain mixture, pressing to extract as much liquid as possible; discard shells and solids.
- Return liquid to Dutch oven. Add rice and cook until extremely soft, 25-30 minutes. Puree in a blender until smooth. Add cream, thyme, salt and pepper. Bring mixture to very low simmer; add reserved lobster meat and cook until heated through. If desired, sprinkle with additional black pepper and parsley.