4 lobster tails (I used 2 but you can use crab meat or shrimp) 1/2 medium bell pepper chopped 2 tablespoons butter 1 tablespoon olive oil 1 onion finely chopped 2 carrots peeled and finely chopped 2 stalks celery finely chopped 1 teaspoon fresh thyme chopped 1 teaspoon fresh or dried tarragon crushed if dried/chopped if fresh 1 teaspoon chicken bouillon powder ½ teaspoon salt ¼ teaspoon cracked pepper ½ teaspoon cayenne pepper 2 cloves garlic minced 2 tablespoons tomato paste 3 tablespoons all-purpose flour or plain flour 1 ¼ cup dry white wine or sherry 4 cups lobster stock or seafood or fish stock ¾ cup heavy cream GARLIC BUTTER LOBSTER MEAT 2 tablespoons butter 2 cloves garlic minced 1 pinch salt to taste 1 pinch pepper to taste 1 pinch cayenne to taste LOBSTER STOCK Fill a large pot with 5 cups of water. Stir in 1 teaspoon sea salt and bring to a boil. Add the lobster tails, cover with lid, and let boil for 5 minutes, or until bright red. Remove lobster tails, reserving the liquid stock. When the lobsters have cooled slightly, remove the meat from the shells, reserving the meat and any liquid that comes out of the shells. Return lobster shells back to the water in the pot. Bring to a boil, reduce heat to medium-low, and let simmer for a further 15 minutes. While stock is simmering, chop the meat into bite-sized pieces and refrigerate. BISQUE Heat butter and oil in a large, heavy-based pot over medium heat, the onions, carrots, celery, and fresh herbs. Cook until soft, about 5 minutes. Season with the bouillon powder, salt, and pepper. Stir in 1 clove of minced garlic and cook about 1 minute. Add tomato paste, cook for a another minute to coat vegetables. Sprinkle flour and stirring for 2 minutes. Just to cook out flour taste. Pour in wine, simmer and let reduce to half. Stir in lobster stock, reduce heat and gently simmer while stirring occasionally, until liquid has thickened slightly and flavors have blended, about 30 minutes. Take off the heat, transfer mixture to a blender, and blend until smooth. Alternatively, purée with an immersion blender until very smooth. Return to medium-low heat and stir in heavy cream. GARLIC BUTTER LOBSTER MEAT Melt butter a skillet pan over medium heat. Sauté garlic for 30 seconds. Add in chopped lobster meat, season with salt, pepper, and cayenne to taste. Lightly sauté for 1 minute stirring occasionally, until lobster meat is just warmed through. ENJOY!
4 lobster tails (I used 2 but you can use crab meat or shrimp)
1/2 medium bell pepper chopped
2 tablespoons butter
1 tablespoon olive oil
1 onion finely chopped
2 carrots peeled and finely chopped
2 stalks celery finely chopped
1 teaspoon fresh thyme chopped
1 teaspoon fresh or dried tarragon crushed if dried/chopped if fresh
1 teaspoon chicken bouillon powder
½ teaspoon salt
¼ teaspoon cracked pepper
½ teaspoon cayenne pepper
2 cloves garlic minced
2 tablespoons tomato paste
3 tablespoons all-purpose flour or plain flour
1 ¼ cup dry white wine or sherry
4 cups lobster stock or seafood or fish stock
¾ cup heavy cream
GARLIC BUTTER LOBSTER MEAT
2 tablespoons butter
2 cloves garlic minced
1 pinch salt to taste
1 pinch pepper to taste
1 pinch cayenne to taste
LOBSTER STOCK
Fill a large pot with 5 cups of water. Stir in 1 teaspoon sea salt and bring to a boil.
Add the lobster tails, cover with lid, and let boil for 5 minutes, or until bright red.
Remove lobster tails, reserving the liquid stock. When the lobsters have cooled slightly, remove the meat from the shells, reserving the meat and any liquid that comes out of the shells.
Return lobster shells back to the water in the pot. Bring to a boil, reduce heat to medium-low, and let simmer for a further 15 minutes.
While stock is simmering, chop the meat into bite-sized pieces and refrigerate.
BISQUE
Heat butter and oil in a large, heavy-based pot over medium heat, the onions, carrots, celery, and fresh herbs. Cook until soft, about 5 minutes. Season with the bouillon powder, salt, and pepper. Stir in 1 clove of minced garlic and cook about 1 minute.
Add tomato paste, cook for a another minute to coat vegetables. Sprinkle flour and stirring for 2 minutes. Just to cook out flour taste.
Pour in wine, simmer and let reduce to half. Stir in lobster stock, reduce heat and gently simmer while stirring occasionally, until liquid has thickened slightly and flavors have blended, about 30 minutes.
Take off the heat, transfer mixture to a blender, and blend until smooth. Alternatively, purée with an immersion blender until very smooth. Return to medium-low heat and stir in heavy cream.
GARLIC BUTTER LOBSTER MEAT
Melt butter a skillet pan over medium heat. Sauté garlic for 30 seconds. Add in chopped lobster meat, season with salt, pepper, and cayenne to taste. Lightly sauté for 1 minute stirring occasionally, until lobster meat is just warmed through.
ENJOY!
Yummy😊
Looks good!
Thank you. It is good. This was my 1st time making it. It tastes just like the one from my favorite restaurant, Steamhouse, in Atlanta.