Lobster Stew
Easy lobster bisque recipe with chunks of garlic butter lobster tails in each bite and a quick homemade broth. Smooth and creamy, Lobster Bisque is always a crowd-pleaser and has never been easier. Using lobster tails guarantees a rich, decadent bisque that comes together in just an hour!
Ingredients
- 1/4 cup celery, diced
- 1 teaspoon (0.80 g) fresh thyme
- 1/2 cup (75 g) chopped onion
- 1/2 teaspoon (3.40 g) paprika
- 2 teaspoons (5.60 g) minced garlic
- 1 teaspoon (2.60 g) Creole seasoning
- ½ - 1 teaspoon (0.90 - 1.80 g) white pepper
- ½ cup (119.50 g) dry white wine, replace with broth
- 1 tablespoon (25 g) tomato paste
- 1 cup (240 g) heavy cream
- 2 teaspoons (34 g) Worcestershire sauce
- 2 to 3 tablespoons (28.4 g) butter
- 2-3 tails (fresh or frozen)
- 2 tablespoons (28.3 g) extra virgin olive oil
- 2-2 1/2 cups (705-940 g) lobster stock (adjust to desired thickness)
- 1/4 -1/2 teaspoon (0.90 g) cayenne pepper (optional)
Instructions
First, start by boiling the lobster tails for about 3-4 minutes, long enough for the shells to turn slightly red. Let cool.
Then, once cool, remove the lobster tails from the pot and reserve the broth.
Place the tail on its side on the counter and use both hands to press down on the tail until the shell cracks. Then hold the tail with the fins facing you and the shell down, with your thumbs on opposite sides. Pull on both sides to break the shell and remove the meat.
You can also use a kitchen shear to cut off the center of the tail. Then remove the lobster meat. Either way works.
Return the lobster shells to the pot, then add about 4 to 5 cups of water. Bring to a boil then reduce the heat to medium-low and continue to simmer gently for another 20 to 25 minutes; if time allows, simmer for an additional 20 minutes.
While the broth is simmering, chop the lobster meat into small pieces. Refrigerate until ready to use.
When you are ready, strain the shells from the broth and reserve the lobster stock.
Add olive oil to a medium saucepan over medium-high heat. Sauté the onion and garlic, celery and thyme and cook for about 4 to 5 minutes.
Slowly add wine, if using, then stir in Worcestershire, Creole seasoning, paprika and white pepper. Cook for about a minute.
Then add the tomato paste, followed by the lobster stock. Simmer for about 8 to 10 minutes.
Add cream and butter - let melt, then remove from heat.
Add to a blender and puree. Puree in batches - This helps prevent pressure from building up inside - you can also use a stick mixer in the pot until the mixture is smooth.
Season with salt and cayenne pepper to taste, if desired.
Place a saucepan over medium heat, then add about 1 tablespoon of butter followed by the chopped lobster meat, season lightly with Creole seasoning and sauté for about 2 minutes or until heated through.
Garnish the individual lobster bisque and serve immediately.
