Lobster Bisque

Ingredients

• 225 gLobster
• 480 mlChicken broth
• 480 mlCream
• 12 gDill
• 60 mlLemon juice
• 1 tbspOlive oil
• 25 gCelery
• 150 gOnion
• 9 gGarlic
• 1 tspSalt
• 1 gPepper
• 3 pcsBay leaf

Instructions

1. 1

   Preparation

   • If not already cooked, prepare lobster tail meat and cut into bite-sized pieces.
   • Finely dice the onion and celery. Mince the garlic. Wash and roughly chop the dill (reserve some sprigs for garnish).
2. 2

   Sauté

   • Heat 1 tablespoon olive oil in a large pot over medium-high heat.
   • Add the celery, onion and garlic and sauté until the garlic is golden and the onion is translucent (about 4–6 minutes).
3. 3

   Combine soup

   • Add lobster meat, chicken broth, heavy cream, lemon juice, dill sprigs and bay leaves to the pot.
   • Add 1 tsp salt and freshly ground black pepper. Bring briefly to a boil, then remove the bay leaves and set aside.
4. 4

   Purée and simmer

   • Purée the soup with an immersion blender until very smooth.
   • Add the bay leaves back in, bring to a boil, then reduce heat and simmer gently for 10 minutes.
   • Remove the bay leaves.
5. 5

   Serve

   • Ladle the bisque into warmed bowls.
   • Grind extra black pepper on top and sprinkle with chopped dill. Serve immediately.