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Lobster-Vanilla Bean Bisque

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This Lobster-Vanilla Bean Bisque is a luxurious and creamy soup that combines the delicate sweetness of lobster with the rich, aromatic warmth of vanilla. With a homemade lobster stock, silky-smooth texture, and an elegant flavor profile, this bisque is perfect for special occasions, holidays, or gourmet dining at home.

Ingredients

For the Lobster Stock:

  • 2 lobster tails (or whole lobster shells)
  • 4 cups seafood or chicken broth
  • 1 small onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • ½ cup dry white wine
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 bay leaf
  • 1 tablespoon olive oil

For the Bisque:

  • 2 tablespoons unsalted butter
  • 1 shallot, minced
  • 1 vanilla bean pod, split and seeds scraped (or 1 teaspoon vanilla extract)
  • ½ cup dry white wine
  • 1 cup heavy cream
  • ½ cup whole milk
  • ½ teaspoon paprika
  • ½ teaspoon cayenne pepper (optional)
  • ½ teaspoon salt (adjust to taste)
  • ½ teaspoon white pepper
  • 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening, if needed)
  • Chopped chives or parsley (for garnish)

Instructions

Prepare the Lobster Stock:

  1. Heat olive oil in a pot over medium heat.
  2. Add lobster shells, onion, carrot, celery, and garlic, sautéing for 5 minutes until aromatic.
  3. Stir in tomato paste and cook for 2 minutes.
  4. Pour in white wine, scraping up browned bits from the pan.
  5. Add broth, bay leaf, salt, and pepper. Bring to a simmer and cook for 30 minutes.
  6. Strain the stock through a fine-mesh sieve and discard the solids.

2. Make the Bisque:

  1. In a clean pot, melt butter over medium heat and sauté shallots until soft.
  2. Stir in the vanilla bean seeds (or vanilla extract) and cook for 1 minute.
  3. Pour in white wine and let it reduce for 2–3 minutes.
  4. Add the prepared lobster stock, heavy cream, and milk.
  5. Stir in paprika, cayenne (if using), brandy, salt, and white pepper.
  6. Simmer for 10 minutes, stirring occasionally. If a thicker consistency is desired, stir in the cornstarch mixture and cook for another 2 minutes.

3. Add the Lobster:

  1. Chop cooked lobster meat into bite-sized pieces.
  2. Stir the lobster into the bisque and simmer for 2–3 minutes until just heated through.

4. Serve & Garnish:

  • Ladle into bowls and garnish with chopped chives or parsley.
  • Serve hot with crusty bread or crackers.

Notes

  • Extra Smooth Bisque: Blend the soup before adding the lobster for a velvety consistency.
  • Make-Ahead: Prepare the stock and bisque base in advance, adding the lobster just before serving.
  • Best Wine Pairing: A dry white wine like Chardonnay or Sauvignon Blanc enhances the dish’s flavors.

Find it online: https://avarecipe.com/lobster-vanilla-bean-bisque/