Ever since my husband and I enjoyed a bowl of creamy lobster bisque on the Oregon coast a few weeks back, I’ve been dreaming of making my own version. I love the specialty of lobster bisque, for any occasion (it doesn’t have to just be Valentine’s Day!), and for any season, so my husband and I created Fresh Herb & Curry Lobster Bisque.
This dish makes a rich and creamy dinner for two that should be served with crunchy bread, two spoons, and shared with someone you love, any time of year!
This unique recipe is not something you’d make every day; it seems to be for a special occasion. But whatever the occasion, I love how my KitchenAid® Hand Blender makes it very simple to make!
Stores sell lobster tails now, some fresh, some frozen. Whatever the case, it’s affordable and attainable.
After shelling and straining the lobster shells, and simmered down to a rich, deep soup, warm cream is added at the end of cooking, creating a tantalizing, intensely flavored soup to enjoy.
The result is a smooth lobster bisque worthy of any special occasion. A special treat to look forward to, indeed.
And soup, I believe, is always best when served for two!
Fresh Herb & Curry Lobster Bisque
Makes 4 servings
2 lobster tails
2 tablespoons butter
2 large shallots, chopped
2 stalks celery, chopped
2 carrots, chopped
2 cloves garlic, peeled and crushed
1/2 cup dry sherry or brandy
2 tablespoons tomato paste
1 teaspoon fresh tarragon, chopped
1 teaspoon fresh thyme, chopped
1 teaspoon curry
4 cups chicken or vegetable stock
1/2 teaspoon crushed red pepper
1/2 cup heavy cream, warmed
2 teaspoons cornstarch
Salt and white pepper, to taste
Sauteed lobster meat for the garnish (optional)
Using kitchen shears, cut lengthwise through the top of each lobster shell. Flip the tail over and cut lengthwise the same way as the front. Cut through the lobster meat, using the shell of the meat as a guide leaving the meat inside the shells. Then cut each half crosswise into several large chucks. Rinse the lobster under cold water, removing any visible veins.
In a large pot, melt the butter over moderate heat. Add the chunks of lobster (with shells) and cook until shells are bright red, about 4 minutes. Add the shallots, celery, and carrots and cook another 5-7 minutes. Stir in the garlic and sauté for another 1-2 minutes.
Pour in the sherry or brandy and bring to a boil. Simmer for 3-5 minutes. Stir in the tomato paste, fresh herbs, and curry. Add stock and simmer for 30 minutes.
Pour mixture through a fine sieve into a large saucepan. Return the liquid to the pot.
Remove the shells from the meat. Using the KitchenAid S-Blade attachment, place the solids (vegetables and lobster meat) in the KitchenAid Blending Pitcher and blend until smooth. Add the puree back to the original pot. Bring to a boil and simmer for another 10 minutes.
Add cream and simmer bisque for 5 minutes.
In a small bowl stir together cornstarch and water and whisk into bisque. Simmer bisque, stirring, 2 minutes. Continue cooking for another 2-3 minutes more. Garnish with lobster meat (optional). Serve with toasted French bread.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*