I think I’ve decided that Fall is my favorite time of the year. For this South African girl, American Fall temperatures are just about the same as South African winter temperatures (in the area that I’m from at least). Seeing that winter is my favorite season back home, Fall will be my favorite season over here. And take a wild guess what my favorite food for this time of the year is? It’s an easy one. Yep. Sooouuuup. Kicking off “Soup Season 2016“ is this hearty Rustic Lobster Bisque.
This delicious creamy bisque is perfect for any leftover lobster you might have and is a quick throw-together recipe that requires no blending. Instead of using that precious extra time to blend, we just call it “rustic”. It’s a pretty good technique. A creamy tomato base filled with lots of little vegetables and yummy lobster chunks. All it needs is a bit of chopping and barely 30 minutes of simmering on the stove. No excuses for skipping out on this one. No sir!
On a side note. I can’t believe it’s November already. I mean, how crazy is that?? 2016 has just flown by. So much has happened and even though the year is almost over, there’s still so much in store. It’s only a couple of weeks until we move into our almost complete tiny house and our baby boy is due in a little less than 7 weeks. Exciting stuff! Back to the main event though *ba dum tsss* – Rustic Lobster Bisque. You know you want it. Resistance is futile.
If you need some more comforting Soup-spiration, check out these other great recipes:
- Pizza Soup
- Chicken Taco Soup
- Quick and Easy Chili
- Simple Vegetable Soup
- Tomato Bisque with Parmesan Crisps
- 2 • large lobster tails [cooked and cut into large chunks]
- 2 • carrots [peeled and diced into small pieces]
- 2 • celery stalks [diced into small pieces]
- 1 • onion [diced into small pieces]
- 2 • tomatoes [diced small]
- 4 oz/100g • mushrooms [diced]
- 2 • garlic cloves [minced]
- 1/2 cup • white wine
- 1 cup • heavy cream
- 2 cups • vegetable broth or water
- 1 • small can tomato paste
- 2 tbsp • butter
- 1 tsp • paprika
- 1/4 tsp • thyme
- 1/4 tsp • cayenne pepper
- 1 • bay leaf
- to taste • salt and pepper
Sauté the veggies [carrot, celery, onion, tomato, mushroom] in the butter in a medium sized pot until it starts to brown a little.
Add all the rest of the ingredients, bring to a boil and then lower the temperature to a simmer for 25-30 minutes. [Until the veggies are soft.]
Remove the bay leaf at the very end and serve immediately.
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