Sous Vide Lobster Bisque

Vacuum sealer, Sous Vide Water Bath, Large Saucepan

10 minutes

1 hour 10 minutes

French

Lobster, Bisque, Sous Vide, Creamy

Appetizer or Main Course

Sous Vide & Stovetop

Gluten Free

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2 lobster tails (400g)

2 tablespoons of butter (30g)

1 onion (100g), diced

2 cloves of garlic (10g), minced

1 teaspoon of tomato paste (5g)

1 cup of white wine (250ml)

2 cups of chicken stock (500ml)

½ cup of heavy cream (125ml)

Salt and pepper to taste

Preheat your sous vide water bath to 140°F/60°C.

Place the lobster tails in a vacuum-sealed bag and cook in the sous vide water bath for 45 minutes.

Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

Add the tomato paste and cook for another minute before adding the white wine. Simmer until reduced by half, about 5 minutes.

Add the chicken stock and bring to a boil before reducing to a simmer for 15 minutes.

Remove the lobster tails from the sous vide bag and add them to the saucepan along with any juices from the bag. Simmer for another 5 minutes before removing from heat and stirring in the cream. Season with salt and pepper to taste.

Serve hot with crusty bread or crackers if desired!

Calories – 495; Fat – 24g; Carbohydrates – 10g; Protein – 33g

This decadent lobster bisque is made with sous vide cooking for a rich and creamy flavor that will have you coming back for more! The preparation time is minimal at only 10 minutes while it takes an hour to cook in your sous vide water bath before finishing off on your stovetop with some cream for added richness! Enjoy this French classic as an appetizer or main course!

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The region of Pays de la Loire is known for its brioche, a sweet bread often eaten for breakfast.