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?
To keep up with the latest home style cooking & baking ideas from Rock Recipes plus daily recipe suggestions from decadent desserts to quick delicious weekday meals, be sure to follow Rock Recipes Facebook Page and follow us on Instagram.
You might also like:
- 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
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.
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.
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.
Simmer very gently together for about 30-45 minutes. Strain through several layers of cheesecloth to create a clear broth.
Toss together the diced tomatoes, fennel, onion, garlic, olive oil,honey, balsamic vinegar, salt and pepper.
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.
Add 6 cups of the seafood stick and the other 2 tbsp chopped tarragon.
Simmer for 20-30 minutes or until the soup reaches your desired consistency.
Taste and do a final seasoning of salt and pepper if necessary.
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.
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.