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Enjoy cold water Canadian Lobster Tails in this velvety, creamy bisque. The shells are simmered in water to make their own stock. The meat is carefully picked and cooked with special ingredients, turning this classic into an unforgettable dream, spoon after spoon.

Ingredients

  • 4 lobster tails, raw
  • 4 cups water
  • lobster shells (from tails)
  • 2 TBS olive oil
  • 1 1/2 cups onion, chopped
  • 3 cloves garlic, minced
  • 1/4 tsp cayenne pepper
  • 2 TBS flour (gf)
  • 4 TBS butter
  • 3 TBS dry sherry
  • 3 TBS cognac
  • 6 oz. tomato paste
  • 2 cups lobster meat (with juices), chopped
  • 2 cups heavy cream, warm

Bisque Instructions

  1. Cut the lobster tail shells down the top of the shell. (I use sharp scissors). Loosen the meat from the shell and remove it. Remove the vein inside the tail. Rinse the meat gently to make sure there are not any loose pieces of shells. Slice the tails in half, lengthwise. Cover until ready to use.
  2. Rinse the shells to remove any possible loose pieces. Place the shells into a pot filled with 8 cups of water. Boil the shells until the liquid is reduced by half of the original amount. Discard the shells.
  3. (While the shells are boiling). In a separate pot, heat oil in a medium-sized saucepan on medium/high heat. Sauté onions for 5 mins, stirring. Add garlic and season with salt and pepper. Stir and sauté for 2 mins.
  4. Stir in cayenne pepper, flour, and butter; stir. Add sherry, cognac, and tomato paste. Stir and cook for 3 mins. Stir in the lobster water (4 cups). Mix until all the ingredients are blended.
  5. Reduce the heat and simmer for 25-30 minutes, stirring every few minutes, making sure the food does not stick to the bottom of the pot and burn.
  6. With a hand blender, puree until smooth. (You can also use a stand blender). Stir in the two cups of chopped lobster meat. (You can use claw and leg meat). Stir in the warm cream. Simmer for 10 mins.
  7. Drop the lobster tail halves into the bisque. Cook for 6-8 mins or until tails are done. Serve the bisque in a bowl with a lobster tail. Garnish with fresh parsley, sprinkle paprika, and coarse black pepper.

This recipe is courtesy of Linda Bonwill.

Lobster Tail Bisque in Bowl