Lobster Bisque With Port and Rosemary-S. D.-Restaurant Recipe

Name: Lobster Bisque With Port and Rosemary-S. D.-Restaurant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole lobsters, split in half (may use culls); 2 tablespoons olive oil (or less); 1 onion, diced; 3 carrots, peeled and diced; 750 ml port wine; 4 ounces rosemary; 4 ounces tomato paste; 2 quarts heavy cream; salt; white pepper, to taste

Servings: persons

3 whole lobsters, split in half (may use culls)
2 tablespoons olive oil (or less)
1 onion, diced
3 carrots, peeled and diced
750 ml port wine
4 ounces rosemary
4 ounces tomato paste
2 quarts heavy cream
salt
white pepper, to taste

1
In a heavy pot, heat enough oil to cover bottom of pot.
2
Add carrots, onions and lobster.
3
Cook over medium heat until lobster shells are bright and red.
4
Add Port wine and deglaze pot, scraping up any brown bits.
5
Simmer over medium heat until wine is reduced by 2/3.
6
Add rosemary and tomato paste.
7
Stir for 3 to 5 minutes.
8
Add Cream.
9
Simmer for 45 minutes.
10
Strain and season with salt and white pepper.
11
Ladle soup into individual bowls and garnish with poached lobster meat and rosemary.

322

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 whole lobsters, split in half (may use culls), 2 tablespoons olive oil (or less), 1 onion, diced, 3 carrots, peeled and diced, and more.

Yes, Lobster Bisque With Port and Rosemary-S. D.-Restaurant falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lobster Bisque With Port and Rosemary-S. D.-Restaurant

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