Lobster Bisque
Equipment
- Dutch Oven
Ingredients
For Cooking the Lobster
- 1 1 1/2-2 lb live lobster or 2 lobster tails
- pot of water
- 1 tbsp salt per gallon water
For Making the Stock
- 1/2 onion, diced reserving the other half for the soup
- 1 carrot, diced
- 1 stalk celery, diced
- 2 tbsp butter
- 1 tbsp olive ouk
- reserved lobster shells
- enough reserved cooking water from lobsters to cover the ingredients by about an inch
- 3 cloves garlic
- 2 ripe tomatoes, quartered
For the Bisque
- 1 tbsp extra virgin olive oil
- 1 tbsp butter
- 1/2 onion, diced
- 2 garlic cloves, chopped
- 1/2 6 z can tomato paste
- 1 stalk celery, diced
- 1 carrot, diced
- 1/2 tsp salt
- 1/2 tsp pepper
- a splsh brandy or other alcohol to deglaze like vodka or gin, or a fruity white wine
- lobster stock
- 2 tbsp flour for your slurry
- lemon juice
- heavy cream
- the chopped lobster meat
Instructions
To Cook the Lobster
- Bring a large pot of water to a boil. Add 1 tablespoon of salt per gallon of water.Place the lobsters head first into the boiling water. Cook the lobsters for 9 minutes or until shells are bright red and the meat is cooked through.Remove the lobsters from the boiling water reserving the water.Allow them to cool enough to handle.
To Make the Lobster Stock
- To make the stock in a dutch oven melt butter, add a little olive oil, then add onion, celery and carrots, leftover lobster shells, garlic, and fresh tomatoes and cook for about an hour. After that you will be ready to start on your bisque!
To Finish the Bisque
- In a dutch oven, add the olive oil and butter, heat on medium until the buter has melted and sizzling a little. Add the chopped onion and saute until translucent, add the garlic and cook about one minute. Add the tomato paste and cook until it carmalizes a little or to develop flavors. Add the carrots, the celery, and declaze with the brandy or other alcohol and cook down. Add the lobster stock to hyour tomato mixture. Then, using an emersion blender or a blender, puree to a smothe consistency. Add the flour to a bowl. Then add a couple of ladles of the stock to your flour and combine. Then while whisking, add the slurry to your soup and continue to whisk until there are no lumps. Lower the heat to a simmer. Add salt to taste and add your lemon juice. Add your heavy cream. Divide the lobster meat evenly among your bowls. Ladle the soup over the lobster meat. Add a little drizzle of heavy cream if you like. Note: If you have enough lobster claws for all of the serving bowls, saute them in a little butter and serve them whole on top of the soup! Bon Appetit.