Lobster Bisque: perfect for holidays and every day

Lobster Bisque is perfect for holidays, really every day. This soup has a sophisticated flair while still remaining comforting with a down home taste.

As mini ice bergs form along the shore in the winter, this is a favorite. Double this batch and freeze half: if properly stored, it will last up to 6 months.
To serve, thaw the bisque overnight in the refrigerator and reheat it on
medium-low. One winter, a huge ice berg floated into the bay and right past our pier. Unfortunately, it completely crushed our neighbors’ pier. When it became lodged between the pilings, we climbed on it.

Lobster Bisque
makes 4 servings

4 tablespoons unsalted butter
1 medium onion, minced
2 cup diced tomatoes (with liquid)
1 cups canned diced potatoes
5 cups vegetable broth
1 cup heavy cream
2 cooked 1½-pound lobsters, meat separated into 2-inch cubes (click here to purchase)
Salt and freshly ground black pepper
pinch of nutmeg

Melt 2 tablespoons of the butter in a large pot over medium heat. Add the onion. Cook until soften, about 7 minutes, stirring every so often. Add in the tomatoes, potatoes, broth, and cream, and simmer slowly for 15 minutes.

Transfer the soup and the lobster meat to a standing blender and puree it
thoroughly. (Be very careful when blending hot liquids in a standing blender—do not fill the blender more than halfway, and cover the lid with a towel. The heat will push the lid off and you’ll be wearing lobster bisque instead of enjoying it.)

Return the soup to the pot and the remaining butter. Boil it for 2 minutes. Taste for salt and pepper, and add a pinch of nutmeg. Serve immediately.