Soup Season

Fiesta Lobster Bisque

Name: Fiesta Lobster Bisque
Prep time: 20 min
Cook time: 35 min
Yield: 4 servings
Ingredients: 1 pound Cooked lobster meat, chopped; 3 tablespoons Unsalted butter; 1 Yellow onion, chopped; 1 Poblano pepper, roasted, peeled, and chopped; 3 Garlic cloves, minced; 2 tablespoons Tomato paste; 1 Chipotle in adobo, minced, plus 1 tablespoon adobo sauce; 1 teaspoon Ground cumin; ½ teaspoon Smoked paprika; 4 cups Seafood stock; 1 cup Heavy cream; 2 tablespoons Lime juice; to taste Kosher salt and black pepper; 2 Roma tomatoes, diced; ¼ cup Red onion, finely diced; 1 Jalapeño, seeded and minced; ¼ cup Fresh cilantro, chopped; to taste Sour cream, for topping; to taste Crushed tortilla chips, for topping (optional)

Smoky, lime-bright bisque under fresh salsa and sour cream.

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Prep20 min

Simmer35 min

Serves4

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Same silky bisque, southwestern attitude: roasted poblano and chipotle in the base, lime to wake it up, and the whole thing crowned with chunky fresh salsa and a cool swirl of sour cream. The toppings aren't decoration — the hot soup against the cold salsa is the point.

Ingredients

Set servings and the amounts update themselves. This is the only ingredient list on the page.

4 servings or type

1 pound Cooked lobster meat, chopped

3 tablespoons Unsalted butter

1 Yellow onion, chopped

1 Poblano pepper, roasted, peeled, and chopped

3 Garlic cloves, minced

2 tablespoons Tomato paste

1 Chipotle in adobo, minced, plus 1 tablespoon adobo sauce

1 teaspoon Ground cumin

½ teaspoon Smoked paprika

4 cups Seafood stock

1 cup Heavy cream

2 tablespoons Lime juice

to taste Kosher salt and black pepper

2 Roma tomatoes, diced

¼ cup Red onion, finely diced

1 Jalapeño, seeded and minced

¼ cup Fresh cilantro, chopped

to taste Sour cream, for topping

to taste Crushed tortilla chips, for topping (optional)

Steps

Melt the butter in a large pot over medium heat. Cook the onion and poblano 6 minutes until soft. Add the garlic, tomato paste, chipotle and adobo, cumin, and smoked paprika; cook 2 minutes until fragrant.
Pour in the stock and simmer 20 minutes. Blend smooth with a stick blender, then stir in the cream and 1 tablespoon of the lime juice. Season with salt and pepper.
Meanwhile, toss the tomatoes, red onion, jalapeño, cilantro, and remaining lime juice with a pinch of salt. That's your salsa — make it while the soup simmers.
Warm the lobster meat in the bisque 2 minutes. Ladle into bowls, spoon salsa over the center, and finish with a dollop of sour cream and a scatter of tortilla chips if you like crunch.

Tip: Roast the poblano right on a gas burner or under the broiler until blackened all over, then steam it in a covered bowl 10 minutes — the skin slips right off.

Fiesta Lobster Bisque

Ingredients

Steps

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