Pappadeaux Lobster Bisque Recipe
Cooking up a pot of Pappadeaux Lobster Bisque at home is a great way to bring a taste of the coast into your home.You’re in for some fun with this rich, creamy, and flavorful soup that uses fresh lobster to create the magic!A big key here is to getting the depth of flavor is using the lobster shells to make the broth, which enhances the taste significantly.Make sure to not overlook the addition of sherry—it truly adds an unforgettable note to the bisque!
Ingredients
- 2 Lobster Tails
- 1/2 cup Butter
- 1 Onion chopped
- 2 Carrots chopped
- 2 Celery Stalks chopped
- 1/4 cup Flour
- 2 cups Fish Stock
- 1/2 cup White Wine
- 2 cups Heavy Cream
- 3 Bay Leaves
- 1/4 tsp Paprika
- Salt and Pepper to taste
Instructions
- Boil the lobster tails in salted water for about 5-7 minutes until the shells are red.
- Remove, let them cool, then extract the meat.
- Set the shells aside.
- In a large pot, melt the butter over medium heat.
- Add onion, carrots, and celery.
- Cook until the vegetables are soft.
- Stir in the flour and cook for another 2 minutes.
- Pour in the fish stock, white wine, and the lobster shells.
- Simmer for 30 minutes to allow flavors to meld.
- Strain out the solids from the broth.
- Return the broth to the pot, then add heavy cream, bay leaves, paprika, salt, and pepper.
- Simmer for an additional 20 minutes.
- Add the lobster meat to the bisque, cooking for 5 more minutes.
- Remove bay leaves before serving.
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