Lobster Bisque (Print Version)
# Ingredients:
01 -
4 whole lobsters, about 1¼ lbs each.
02 -
4 oz unsalted butter, plus extra for finishing.
03 -
⅓ cup of olive oil.
04 -
2 diced carrots.
05 -
2 chopped yellow onions.
06 -
4 celery stalks, finely chopped.
07 -
4 smashed garlic cloves.
08 -
2 tbsp of tomato paste.
09 -
¼ cup of brandy.
10 -
1 cup of dry white wine.
11 -
5 cups of chicken broth.
12 -
A few parsley sprigs, plus extra for garnish.
13 -
A few tarragon sprigs, plus extra for garnish.
14 -
1 bay leaf.
15 -
½ cup of heavy whipping cream.
16 -
Salt and white or black pepper for flavor.
17 -
Cayenne pepper, as much as you want.
18 -
Chopped fresh chives for garnish.
19 -
A pinch of ground coriander, optional.
# Instructions:
01 -
Humanely dispatch lobsters. Separate tails and claws. Steam claws for 3 minutes, tails for 2½ minutes. Save the meat and set aside the shells.
02 -
Cook the shells in butter and oil until golden. Toss in the veggies and tomato paste. Splash in brandy and wine to scrape up the brown bits.
03 -
Pour in the lobster juices, chicken stock, and herbs. Let it gently bubble for an hour with no lid.
04 -
Sieve the stock. Blend it all with veggies and cream until smooth. Strain once more.
05 -
Season the soup. Sauté the lobster in butter with herbs. Dish up the soup topped with lobster and some herb butter.
# Notes:
01 -
Make it up to 2 days in advance.
02 -
Store lobster and soup separately for best results.