If you love lobster bisque, you’ll love this lighter, healthier version made with no cream, it’s creamy from pureeing the vegetable base.
Ingredients
- 4 4 oz lobster tails, thawed if frozen and removed from shell
- 2 tbsp butter
- 1 medium yellow onion, finely chopped
- 2 stalks celery, finely chopped
- 2 carrots, peeled and finely chopped
- 1/2 teaspoon kosher salt and pepper to taste
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp all-purpose or gluten-free flour
- 5 cups seafood or fish stock
- 1/2 cup dry white wine
- 1 bay leaf
- 3 sprigs fresh thyme
- chopped chives, for garnish
Directions
- Over medium heat, heat butter in a large pot.
- Add onion, carrots and celery. Cook for 6 to 7 minutes, or until soft.
- Add salt and pepper to taste and stir in garlic and tomato paste. Cook for 2 minutes or until tomato paste covers the vegetables.
- Sprinkle flour on top and cook for 1 minute.
- Add seafood stock and wine. Stir in with bay leaf and thyme.
- Reduce heat and let mixture simmer until liquid is reduced and flavors combine.
- Stir occasionally and let simmer for 30 minutes.
- Bring heat back to medium-low. Add the lobster tails. Cook for 3 to 5 minutes or until cooked through.
- Garnish with chives and serve immediately.
