Lobster Bisque With Anguillan Rum
Indulge in the flavors of Anguilla with this luxurious Lobster Bisque infused with Anguillan Rum. This rich and creamy soup is the perfect way to elevate any special occasion or dinner party.
Ingredients
- 2 lobster tails, shells removed and chopped
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1/4 cup Anguillan rum
- 4 cups seafood stock
- 1 cup heavy cream
- 2 tablespoons tomato paste
- 2 tablespoons butter
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped lobster tails and cook until they turn pink, about 5 minutes.
- Add the onion, carrots, celery, and garlic. Cook for another 5 minutes until the vegetables are softened.
- Pour in the Anguillan rum and let it simmer for 2 minutes to cook off the alcohol.
- Stir in the tomato paste and paprika, then pour in the seafood stock. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
- Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth.
- Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
- Simmer the bisque for an additional 10 minutes, then serve hot.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 12g
- Protein
- 25g
- Fat
- 20g
Supplies
Large pot Immersion blender or regular blender Wooden spoon Knife Cutting board
Tools
Ladle Soup bowls Serving spoon
Serving suggestions
Serve the Lobster Bisque with crusty bread or garlic croutons for a delightful meal.
Tips & tricks
For a dairy-free option, substitute the heavy cream with coconut cream for a rich and creamy texture.
Cost
$40