Lobster Bisque - by Megan Michelle Sanders

Shirley Kaiser

"I saw a video in this group a few weeks back of lobster tails cooked in the Instant Pot and decided to give it a go for my lobster bisque recipe. It worked like a charm! I'm so glad that I tried it. The meat was so tender and easy to take out of the shell. Just a twist and pulled right out!" From www.facebook.com/photo.php?fbid=1780593308635014&set=gm.1...

3 tbsp of unsalted butter

1 to 2 shallots, minced

½ to 1 tbsp minced garlic

Salt and pepper to taste

3 carrots, peeled and diced

¼ tsp ground cayenne pepper

2 tbsp tomato paste

8 oz jar of clam juice

8 oz chicken broth

½ cup of dry white wine

1 ½ cups heavy cream or half and half

2 thawed, raw lobster tails or more ¼

Melt butter in pot over medium heat. Add garlic and saute for about one minute.

Add shallots and saute for another minute.

Add diced carrots, season with salt and pepper.

Cook for about 4 to 5 minutes and carefully add white wine, deglaze pot with spoon.

Bring to a simmer and whisk in tomato paste and cayenne pepper.

When it starts to bubble, pour in clam juice and chicken broth.

Bring to boil and cook until carrots are tender. I used a potato masher and lightly mashed the carrots a little bit once they were tender.

Carefully add cream.

subheading: Lobster tails:

Pour 1 cup of water in pressure cooker, place trivet or steamer basket in your cooker and place your lobster tails with shell facing down.

Set the cooker to fish/steam and set cook time for 4 minutes.

Once finished, immediate release on pressure, and place the lobster tails in a water bath to stop the cooking process.

Once cooled, take the meat from shell and roughly chop.

Add about half to the soup mixture and use the rest to garnish. Garnish with parsley.

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