Preparation time: 30 minutes
Total time: 2 hours (not all active time)
Serving: About 8 cups
Using no-salt-added diced tomatoes and tomato paste because of the salt in the stock.
3 lobster tails
4 cups water
2 teaspoons kosher salt
2 tablespoons olive oil
1½ cups white wine
2 cups fat-free, less-sodium vegetable or chicken broth
2 tablespoon unsalted butter
½ cup celery, chopped
1 large shallot, peeled, chopped
1 tablespoon no-salt-added tomato paste
1 can (14 ounces) no-salt-added diced tomatoes
2 to 3 tablespoons sherry
½ teaspoon (a good pinch) of saffron threads
½ to 1 cup heavy whipping cream
Croutons for serving
Cut each tail in half, lengthwise (using scissors works best). In a large pot with a steamer basket place the water and stir in the kosher salt. Heat the water over medium-high heat. Add the halved lobster tails and steam for about 7 minutes. Remove the tails and reserve the water for the stock.
Once the tails are cooled, remove the meat from the shell, chop it coarsely and refrigerate until ready to use.
In a large skillet, heat 2 tablespoons of olive oil and sauté the lobster shells for about 5 minutes. Deglaze the pan with the white wine, bringing it to a boil and reducing until most of the wine has evaporated. Transfer the mixture (shells and all) to the reserved lobster water. Add the vegetable or chicken broth and simmer about 45 minutes. Strain out the shells and discard them; reserve the stock.
Meanwhile, in the same skillet, heat the butter. Add celery and shallots and sauté until fragrant. Add the tomato paste and cook it a few minutes. Stir in the sherry and cook until it almost evaporates. Add the strained seafood stock, tomatoes and a good pinch of saffron; simmer 45 minutes.
Purée the soup using an immersion blender, or transfer the mixture, in batches if needed, to a blender. Return to the skillet and stir in ½ cup heavy cream; heat until thick enough to coat the back of a spoon. Add more cream to reach desired consistency.
Just before you are ready to serve, heat the lobster chunks in a skillet with a little bit of butter. Place the chunks in serving cup or bowl and ladle in the bisque. Top with croutons if desired.
From and tested by Susan Selasky for the Free Press Test Kitchen.
Photo by Stuart_spivackttps://www.flickr.com/photos/stuart_spivack/3036712527