Lobster Bisque is pretty much my favorite soup in the whole world. Do you agree?
- 3 tablespoons salted butter
- ½ cup minced shallots
- 4 cups low-sodium chicken broth
- 1 medium bay leaf
- 1 teaspoon chopped fresh thyme
- 3 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- ¾ cup white wine
- 1 pound cooked lobster meat, chopped
- 1½ cups half and half cream
- 1 tablespoon cognac (optional)
- additional, larger pieces of lobster meat, for garnish
- chopped chives, for garnish (optional)
- Melt the butter in a large saucepan over low heat, and sauté the shallots until tender.
- Meanwhile, bring the broth, bay leaf, and thyme to a boil in another saucepan. Then turn off the heat and let it sit.
- Whisk the flour into the shallot mixture, cook, stirring for 1 to 2 minutes. Add the tomato paste, slowly whisking into the boiling broth. Gradually add wine, lower heat to simmer for 10 minutes, stirring occasionally.
- Add the lobster meat and warm broth (discarding the bay leaf) into a food processor and blend. Return the mixture to the saucepan, stir in half and half, then cognac. Heat through.
- Garnish with lobster and chives, if desired. Serve.
- To make this soup gluten-free, be sure to use a brand of broth that is known to be GF, and use a substitute for the all-purpose flour, such as GF All Purpose, cornstarch or another GF thickening agent.