🌊🦞 Lobster Bisque & Cheddar Biscuits 🧀

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🦞 Lobster Bisque
Ingredients
4 lobster tails
4 cups water
¼ cup chardonnay or sherry
4 tbsp butter
2 cups chopped carrots
2 cups chopped celery
2 medium onions, sliced
3 cloves garlic, minced
1 bay leaf 🌿
1 tbsp flour
1 tbsp tomato paste
1–2 tsp salt or lobster base
Pinch thyme or dried tarragon

1. Poach the Lobster
1. Remove lobster meat from shells and devein.
2. Bring water + wine to a boil.
3. Turn off heat.
4. Add lobster meat and let sit 6 minutes.
5. Remove meat and set aside.
6. Return shells to pot and bring broth back to a simmer.
2. Build the Base
1. Melt butter in another pan.
2. Add carrots, celery, onions — soften only, don’t brown.
3. Add garlic.
4. Stir in flour and tomato paste.
3. Simmer & Blend
1. Add lobster broth and shells to vegetables.
2. Add bay leaf.
3. Simmer 30 minutes.
4. Remove shells.
5. Puree the soup, then strain it.
6. Return smooth soup back to the pot.
4. Finish (Do NOT overcook)
1. Dice lobster meat and add just to warm through.
2. Season with salt or lobster base + sprinkle thyme/tarragon.
3. Heat gently — do not boil.
4. Turn off the heat immediately and serve.

Creamy, silky, and tender lobster every time 🦞✨


Cheddar Biscuits
Ingredients
250 g all-purpose flour
1 Tsp baking powder
¾ tsp salt
6 Tbsp (85 g) cold unsalted butter, shredded
1 cup (120 g) shredded sharp cheddar
1 cup (240 ml) milk (regular milk, not buttermilk)

Instructions
1. Heat oven to 410°F
2. Mix flour, baking powder, and salt in a bowl.
3. Shred cold butter into the flour and toss to coat.
4. Stir in cheddar.
5. Add milk and mix just until a soft dough forms (don’t overmix).
6. Scoop into rough mounds onto a baking sheet.
7. Bake 15 to 20 minutes until puffed and golden.

What you get
Mild, cheesy flavor
Soft fluffy inside
Light golden crust
No tanginess