My Aunt gave me money out of the blue to develop lobster recipes. Some ideas that surfaced were spicy lobster sushi rolls, lobster bisque, lobster rolls, lobster ravioli… and so on. I accepted the challenge and headed on over to  J&R Seafood Market for their cooked and shelled lobster meat. (Not only is it time consuming, I actually never cracked open a lobster before haha! With this resource I’m not exactly planning on it any time soon either! The extra amount of money is worth it for me personally.) Plus! Every single time I visit J&R Seafood Market they take care of me, are incredible personable and patient, and provide the freshest seafood. What more could a person ask for? That said, scroll down for a deliciousss way to enjoy lobster!

This lobster bisque may be my first time making it, but it certainly will not be my last. It was an absolute hit with my family! I even got my Aunt Phitsamay’s seal of approval! (I love her but she is the toughest to please hahaha!)

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Lobster Bisque

PREP TIME: 10 MIN
TOTAL TIME: 50-60 MIN
SERVES: 6

Ingredients:

• 2 lb lobster meat, claws reserved, chopped into bite-size pieces
• 1/2 cup salted butter, divided
• 1 large vidalia onion diced (about 2 cups)
• 2 medium celery stalks, thinly sliced (about 1 cup)
• 2 medium carrots, peeled and finely diced (about 1 cup)
• 1 tsp sea salt
• 1/2 tsp Freshly cracked. Black pepper
• 3 garlic cloves, minced (about 1.5 Tbs)
• 2 ears corn (about 2 cups kernels)
• 2 tsp dried thyme
• 1/2 teaspoon cayenne pepper (to preference)
• 2 dried bay leaves
• 2 teaspoons paprika (use smoked paprika to add smoky depth)
• 3 tablespoons all-purpose flour
• 1 1/4 cups Chardonnay or other dry white wine (good quality Pinot Grigio, Sauv Blanc or Sherry)
• 1/2 tsp saffron (bloomed in wine)
• 2 cup vegetable/chicken stock
• 2 cups clam juice/stock
• 1 1/2-2 cup heavy whipping cream
• 2-3 Tbs cognac (preference)
• 3 Tbs freshly squeezed lemon juice
• 1 cup diced chives (optional)
• 2 lemons, quartered (optional to pair)

Method:

1. In a large pot (I used my 7 QT Staub Dutch Oven), heat 3 Tbs butter over medium-high heat. Add the onions, celery and carrots and cook until the onions are translucent.
2. Season with salt and pepper then add the garlic and cook until fragrant (about 1 minute).
3. Stir in the corn and flour until thoroughly combined.
4. Next, add the wine to the pot to deglaze, scraping the bottom of the pan to release the brown bits.
5. Afterwards, stir in the thyme, bay leaf, paprika, cayenne pepper, vegetable/chicken stock and clam juice. Increase the heat to a gently boil, then immediately reduce the heat to a low simmer and allow the mixture to simmer for 45-60 minutes.
6. When ready, remove the bay leaves from the broth. Blend the mixture with an immersion blender (or high speed blender) until smooth, and stir in the cream, cognac and lemon juice.
7. In a large skillet, add the remaining salted butter with the lobster meat. Cook until just warm and combined.
8. Aftewards, mix the buttered lobster into the soup and stir to heat through. Then, ladle the soup into bowls and serve as soon as possible.
9. Garnish with chives and serve lemon wedges alongside. Enjoy!

For more delicious recipes to create or pair alongside, visit the Kitchen Journal.