Lobster and Roasted Red Pepper Bisque
A delightful twist on the classic lobster bisque, this soup combines the richness of lobster with the smoky sweetness of roasted red peppers for a luxurious and satisfying dish.
Prep time: 20 minutesCook time: 30 minutesServes: 4
Ingredients
2 whole lobsters (about 1.5 lbs each)
2 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 roasted red bell peppers, chopped
1 cup heavy cream
4 cups seafood stock
1/2 cup dry white wine
2 tbsp tomato paste
1 tsp paprika
Salt and pepper to taste
2 tbsp butter
1 tbsp lemon juice
Fresh parsley for garnish
Instructions
1. Preheat your oven to 400°F and roast the red bell peppers until charred and tender, about 20 minutes.
2. Meanwhile, cook the lobsters in boiling water until bright red, about 8-10 minutes. Remove and allow to cool before extracting the meat.
3. In a pot, heat olive oil and sauté onions and garlic until translucent.
4. Add chopped roasted peppers and cook for another 2 minutes.
5. Stir in the tomato paste, paprika, and white wine, cooking for 3 minutes until the wine reduces slightly.
6. Add seafood stock and bring to a simmer. Cook for 10 minutes.
7. Blend the mixture until smooth using an immersion blender.
8. Return the pot to heat, adding lobster meat, butter, and cream. Simmer for 5 minutes.
9. Adjust seasoning with salt, pepper, and lemon juice.
10. Serve hot, garnished with fresh parsley.
Storage
Store the bisque in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stove over low heat, stirring occasionally until hot.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
