Lobster Bisque Recipe

About: The Lobster Bisque at Thee Bungalow is always a treat. Chef Paul Niles's luxurious version incorporates cream, port wine, lobster, and tomato paste. It will serve as an elegant first course for any occasion, or could stand alone as a light meal.

Recipe Info

Restaurant: Thee Bungalow | San Diego

Servings: 12
Prep Time: 45 minutes
Cuisine: French
Meal Type: Recipemealtype object (5)
Main Ingredient: Recipemainingredient object (92)
Dish Type: Recipedishtype object (2)
Cooking Method: Recipemethod object (18)
Season/Occasion: Recipeoccasion object (12)
Dificulty: Recipedifficulty object (2)
Vegetarian: No

Directions

Recipe

Saute celery, carrots, and onions in olive oil. Add mushrooms, rosemary, and lobster until vegetables are translucent and lobster is pink. Meanwhile, in a separate pot, combine the port and tomato paste and reduce until mixture becomes thick.

Add the milk and cream to the vegetable-lobster mixture and bring to a simmer. Add the reduced port to the cream and whisk to combine. Let simmer and season with salt and pepper.

Make corn starch slurry by whisking equal parts water and corn starch together. A little at a time, add corn starch slurry to soup to thicken mixture a little. 

Adjust the seasoning and serve or store for later. 

Ingredients

4 lb. Maine Lobster 1 gal. cream 1/2 gal. milk 1 can(s) tomato paste (6 ounces) 2 C. port wine 1 bunch(es) rosemary 1/2 C. sliced mushrooms 2 stems celery, chopped 1 carrot, chopped 1/2 onion, chopped 1/2 lemon, juiced to taste, white pepper and salt as needed, corn starch as needed, water

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