Roasted Tomato Fennel Lobster Bisque.
Roasted Tomato Fennel Lobster Bisque.
When developing the recipe for this lobster bisque with roasted tomato and fennel, I was reminded of the first lobster bisque I ever tasted. It was served at Chateau Montebello Hotel in Montebello, Quebec many years ago. I was not a big fan of seafood at the time but was very impressed by the rich soup with the lightly herbed flavour of tarragon. I credit that bisque with making me more open to seafood flavours which I have grown more and more to appreciate over the years.
As an homage to that beautiful lobster bisque, I have created this lobster soup version which we thoroughly enjoyed a couple of weeks ago. Small cups of this soup make a wonderful first course at any dinner party or celebratory meal. It could also be the star of the show if served as the main course at a special lunch.
Like this Roasted Tomato and Fennel Lobster Bisque recipe?
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- 3 lbs shelled lobster steamed
- 6 cups water
- 1 small chopped onion
- 3 cloves roughly chopped garlic
- 3 tbsp chopped tarragon or dill
- 2 stalks celery
- 1 carrot
- 6 peppercorns
- 8 large ripe tomatoes diced
- 1 large fennel bulb diced
- 1 medium red onion diced
- 2 cloves chopped garlic
- 4 tbsp olive oil
- 2 tbsp honey3 tbsp balsamic vinegar
- Salt and pepper to season
- 2 tbsp chopped fresh tarragon dill is good too
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Don't overcook the lobster, a slight under cooking is best at this point as it will be added back to the bisque later. Save 2 cups of the steaming liquid.
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Shell the lobster over a large bowl to catch any liquid. Separate the meat from the body and claws and chop it into a 1/2 inch dice to add back to the bisque later. Whole shelled claws on top of the soup make a beautiful, impressive presentation.
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Simmer the shells and any liquid in the bowl along with the 2 cups of the steaming liquid and the 6 cups water, onion, garlic, tarragon,celery, carrot and peppercorns.
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Simmer very gently together for about 30-45 minutes. Strain through several layers of cheesecloth to create a clear broth.
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Toss together the diced tomatoes, fennel, onion, garlic, olive oil,honey, balsamic vinegar, salt and pepper.
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Bake a shallow baking dish at 350 degrees F. Cook for about 60-70 minutes, stirring occasionally or until the fennel pieces are very soft and most of the liquid has cooked off and the tomato and fennel reach a good chunky consistency. Puree this mixture well in a blender or food processor and pour into a soup pot.
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Add 6 cups of the seafood stick and the other 2 tbsp chopped tarragon.
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Simmer for 20-30 minutes or until the soup reaches your desired consistency.
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Taste and do a final seasoning of salt and pepper if necessary.
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Add the chopped lobster meat to the soup and simmer for just a couple of minutes before doing a final seasoning of salt and pepper, stirring in a squeeze of lemon and serving with a drizzle of heavy cream.
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Good morning, I featured this recipe on my blog today, it looks great! Thanks for allowing me to share. Here is the link http://carriesexperimentalkitchen.blogspot.com/2012/03/week-12-seafood-frenzy-friday.html