Creamy Lobster Bisque Recipe

奶油龙虾汤食谱

4.8

一道丰盛可口的龙虾汤，非常适合特殊场合或想品尝精致海鲜菜肴时享用。这道奶油汤充满了龙虾的味道，搭配柔滑的汤汁和恰到好处的香草味。搭配硬皮面包享用最佳。

Ingredients:

  • 2 块龙虾尾
  • 2 汤匙 黄油
  • 1 个洋葱，切碎
  • 1 根芹菜茎，切碎
  • 1 根胡萝卜，切碎
  • 2 瓣大蒜，切碎
  • 龙虾壳
  • 2 汤匙 番茄酱
  • 1/2 杯白葡萄酒
  • 4 杯鱼汤
  • 1/4杯面粉
  • 1/2 杯奶油
  • 1 茶匙 辣椒粉
  • 盐和胡椒，调味
  • 新鲜香草，用于装饰

Instructions:

  1. Make the stock
    1 Make the stock

    In a large pot, sauté chopped onion, celery, carrot, garlic, and lobster shells in butter until the shells turn red. Add tomato paste and cook for a minute. Pour in white wine and reduce by half. Add fish stock, bring to a boil, and simmer for 20 minutes. Strain and discard solids.

  2. Cook the bisque base
    2 Cook the bisque base

    In the same pot, melt butter, whisk in flour, then slowly add the strained stock, whisking until smooth. Add cream, paprika, salt, and pepper. Simmer for 10 minutes to thicken.

  3. Cook and add lobster
    3 Cook and add lobster

    Steam or boil lobster tails until opaque (about 5-7 minutes). Chop lobster meat into chunks, then add it to the bisque. Stir and simmer for a few minutes to heat through. Serve hot with fresh herbs.

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