Lobster Bisque

Lobster shells from the tail, claws, knuckles, and legs are full of flavor and, when very gently simmered in water, yield a clean-tasting, briny stock. Seasoned with mirepoix, sherry, and herbs, this classic bisque is thickened with fragrant jasmine rice. Serve it hot or cold for a knockout lunch or simple supper.

Nutrition Information

137 Calories

10g Carbohydrates

19g Protein

397mg Potassium

8g Fiber

7g Sugar

Ingredients

12 cups 2 -inch pieces lobster tail, claw, knuckle, and leg shells (from Steamed Lobster and Corn for a Crowdor 6 [1 1/2 -pounds] lobsters, carapaces discarded)
12 cups water
1/2 cup (4 ounces) unsalted butter
1 large yellow onion, chopped (about 2 cups)
2 celery stalks, chopped (about 3/4 cup)
1/4 cup tomato paste
1/2 cup amontillado sherry
3/4 cup uncooked jasmine rice
2 tablespoons fresh thyme leaves
2 bay leaves
1 teaspoon black pepper
2 1/4 teaspoons kosher salt, divided, plus more to taste
2 tablespoons fresh lemon juice, plus more to taste
1/8 teaspoon cayenne pepper, plus more to taste
1 1/2 cups heavy cream, divided
3 tablespoons chopped fresh chives