Lobster bisque has always been a splurge for me, but I absolutely love it!
UPDATE: The winner of the Hamilton Beach Wave Action Blender is:
Lisa Brown: “My favorite soup is corn chowder.”
Congratulations, Lisa!! Be sure to reply to the email you have been sent and Hamilton Beach will send your blender directly to you!
It’s one of those rich treats that always tempts me when on the menu and I’ve always wanted to learn how to make it. This is my simple recipe for a fabulous bisque that would be perfect to serve guests at your next dinner party. Most of it can actually be made the day or night before, reserving the lobster to add minutes before your serve.
My friends at Hamilton Beach recently sent me their new Wave Action Blender and it worked perfectly for this recipe. I loved it’s easy-pour spout, which made it perfect to pour the soup back into the pot after it was blended. I also loved it’s simple, clean lines and sleek design on the counter. It doesn’t take up very much space, so it makes it easy to leave out and use on a daily basis.
Let me know your favorite soup in a comment below or on Facebook. Get an extra entry by sharing this recipe and giveaway on Facebook and let me know you shared! Good luck!!
ENTRY DEADLINE: Saturday, August 15, 2015 at 11:59pm EST – Winner: The winner will be chosen at random, based on the number associated with their post, using Random.org and announced at the top of this post. The winner will also be notified via email and must respond within 48 hours. If the winner does not respond within 48 hours, another winner will be selected. Disclaimer: This giveaway is sponsored by Mediterranean Baby and Hamilton Beach.
3 cups diced, cooked lobster (I used 3 lobster tails that I broiled and then diced)
salt and pepper
In a large pot, saute celery, carrots, and onion in olive oil and butter. Season with salt and pepper and continue to cook until the veggies are soft and the onions are transparent. Set aside and allow to cool down until warm and not steaming hot.
Add veggies to your blender. Add tomato paste and 3/4 qt. of lowfat half and half. Blend until smooth and creamy.
Pour back into your pot and add remaining half and half, continually stirring to combine thoroughly. Bring to a low boil. Add Sherry and heavy cream, combine well and bring to a boil again.
Add fresh thyme and season with salt and pepper to taste.
Reduce to a simmer for 20 minutes. Add cooked lobster meat and continue to simmer for five to ten minutes.
Serve immediately with a few sprigs of fresh thyme.