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In a 6-quart Dutch oven or large pot, melt butter over medium-high heat until it starts to bubble, about 1 minute. Add onions, carrots, and celery. Sauté until soft and tender, about 5-7 minutes
Add garlic, Italian seasoning, salt, and pepper. Stir well and cook until fragrant, about 1 minute. Stir in flour and cook until thickened into a paste, about 1 minute.
Add tomato paste and mix until well combined.
Add fish stock, wine and heavy cream. Bring the sauce to a simmer over medium heat and simmer for 8-10 minutes until thickened a bit, stirring occasionally.
Transfer the soup into a blender and puree until smooth. Return the pureed soup to the pot. You can also puree the soup directly in the pot using immersion blender.
Stir in the lobster meat and continue to cook over medium heat until the lobster is warmed through and the bisque has thickened to a desired consistency, about 5-7 minutes.
Season with salt and pepper to taste and serve immediately. Sprinkle some fresh parsley if desired.