Pinot Grigio Wine Pairing - Lobster Bisque Recipe

 February 4th is National Soup Day and since all 3 sisters love soup, we had to whip up a great soup for our readers! We took a poll on Facebook and asked for suggestions. We received excellent suggestions, from white chicken chili, wedding soup, Thai coconut soup, mushroom soup, french onion, and potato soup. The top requested soup was lobster bisque. We've all ordered lobster bisque at restaurants and it's always so expensive with not enough lobster!! We've never made it at home, so we researched some recipes and  added our own touch. The soup turned out excellent! We now understand why it's a more pricier soup... it takes some time! There still was not enough lobster to go around for all the bisque we made. For a less expensive option, we suggest add grilled chicken or shrimp to the leftover bisque for the next day!

We paired our lobster bisque with a Bella Mente  2019 Pinot Grigio from Traveling Vineyard. The Pinot is vibrant, lively and light and allows the flavor of the seafood to shine. To try this delicious Pinot, click SHOP NOW - $17.99

Ingredients

4 Lobster Tails

1 tablespoon olive oil

4 tablespoons butter

2 carrots, finely chopped

2 celery stalks, finely chopped

1 onion, finely chopped

6 gloves of garlic, finely chopped

2 tsp Old Bay Seasoning

1 teaspoon fresh chopped thyme

1 teaspoon fresh chopped tarragon, and more to serve

1  chicken bouillon cube

Sea Salt or table salt

Pepper

2 tablespoons tomato paste

3 tablespoons all-purpose flour

1 1/4 cup dry white wine (We used Lulo Gruner Veltliner $19.99)

3/4 cup heavy cream

 

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 Step 1 - Make Seafood Stock

Place 4 lobsters in 5 cups of water and 1 teaspoon sea salt

Boil until the lobsters are bright red - about 5-7 minutes

Take the lobsters out of the water and let cool

Now remove the lobster meat from the shell

 

Chop up the lobster and place them in the refrigerator until ready to use later.

Put the shells back in the water, add 1 tsp Old Bay Seasoning and boil for 15 minutes and then set aside.

 

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Step 2 - The Bisque

Chop up the 2 carrots, 2 celery sticks, 1 onion, 4 cloves, 1 tsp tarragon, 1 tsp thyme

 

Next in a pot or deep skillet melt 2 TBSP butter and 1 TBSP olive oil

Add the onions, carrots, celery, and herbs

Saute for 5-7 minutes over medium high heat

Add garlic, bouillon cube, 1/2 tsp salt 1/4 tsp pepper

Continue to cook for about 2 minutes 

Add 2 TBSP tomato paste and 3 TBSP all-purpose flour

Mix together and cook for about 2 minutes

Now add 1 1/4 cups of dry white wine and the seafood stock you set aside

Bring to a boil and simmer for 30-45 minutes

Remove from stove and pour your bisque in a blender and pulse until smooth

Return the pureed mixture to the pot and add 3/4 cup heavy cream

Over medium heat allow your bisque to warm up and get hot again. We tasted and added 1 tsp Old Bay seasoning, a dash of salt and pepper. Season to your taste buds.

Step 3 - Garlic Lobster

Take the chopped up Lobster out of the fridge.

In a small sauce pan melt 2 TBSP butter

Add 2 cloves of chopped garlic and saute

Next add the lobster, 1/4 tsp cayenne pepper and salt pepper if needed

Saute lobster meat until coated with the butter, garlic, and seasoning. Do not overcook. 

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Step 4 - Serve

Scoop bisque into bowls and top with the garlic lobster and more tarragon (optional) Serve with toasted crusty bread. We buttered Sourdough and toasted it. Perfect. Enjoy with a glass of Bella Mente Pinot Grigio  

 

We hope you enjoy our recipe. Please comment, like, share, and subscribe! Cheers!