Lobster Ravioli Bisque
Making Lobster bisque seems too difficult to make at home but actually it is simply a smooth creamy soup made from the broth. You can substitute clam juice or lobster base in place of chicken broth for more seafood flavor. Serve lobster bisque as a starter at a dinner party with a steak or seafood entrée.
Ingredients
- 12 lobster ravioli
- ¼ cup butter divided
- ½ cup onion divided
- ¼ cup white wine
- 1 ½ cups chicken broth
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Tabasco sauce
- ½ cup cooking sherry
- ½ teaspoon dried thyme
- 1 bay leaf
- 1/8 teaspoon cayenne pepper
- 4 oz tomato paste
- 1 ½ cups half and half or light cream
Directions
Melt 2 tablespoons butter in a large saucepan. Add ¼ cup onion and cook over medium heat until fragrant and lightly browned. Add chicken broth and simmer 10 minutes. Strain and set aside. Melt remaining butter over medium heat. Add onion and garlic and cook until softened. Add white wine and cook until almost evaporated. Add Worcestershire and Tabasco sauce and cook until almost evaporated. Stir in broth, sherry, thyme, bay leaf, and tomato paste. Simmer 15 minutes or until thickened. Remove bay leaf. Use a blender or food processor to puree until smooth. Blanche Lobster Ravioli. Return to broth, add in cream and heat over medium heat until hot. Place 3 Lobster Ravioli in each serving bowl, then ladle 1 cup of bisque over them, serve immediately.
