Creamy Lobster Bisque

Photo: Creamy Lobster Bisque

TOTAL TIME: 2 hr 10 min
Prep: 25 min
Inactive Prep: --
Cook: 1 hr 45 min
 
YIELD: 6 servings
LEVEL: Intermediate

ingredients

LOBSTER BROTH:
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 6 cloves garlic, smashed
  • 3 carrots, roughly chopped
  • 2 ribs celery, roughly chopped
  • 2 red onions, roughly chopped
  • 1/2 teaspoon sea salt
  • Freshly cracked pepper
  • 1 ounce brandy
  • 1 cup good white wine
  • 6 cups organic vegetable stock
  • 1/3 cup tomato paste
  • 1/2 teaspoon fresh peppercorns
  • 3 cooked lobster carcasses, chopped
  • 2 bay leaves
  • 1 handful fresh Italian flat-leaf parsley sprigs
  • 1 sprig fresh thyme
    DARK ROUX:
      LOBSTER BISQUE:
        LOBSTER MEAT:
        • 2 tablespoons unsalted butter
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        Directions

        1 bunch fresh chives, for garnish

        For the lobster broth: Heat a large soup pot on medium and add the butter, olive oil, garlic, carrots, celery and onions. Add the sea salt and some freshly cracked pepper and saute for about 8 minutes. Deglaze the pan with the brandy and burn off the alcohol. Pour in the white wine and reduce for 1 to 2 minutes. Add the vegetable stock, tomato paste, peppercorns, lobster carcasses (keep meat for later), bay leaves, parsley and thyme. Top of with water, just enough to cover the shells. Turn the heat down to medium-low and simmer, partially covered, for 1 hour.

        For the dark roux: Heat a small saucepan on medium. Add the butter and flour and whisk continuously until amber in color and nutty smelling, 6 to 7 minutes. Remove from the heat.

        For the bisque: Using strainer and cheesecloth, strain the lobster broth into a medium pot. Add the dark roux, heavy cream and saffron and mix. Let reduce on medium-low heat until thick, another 15 to 20 minutes.

        For the lobster meat: Heat a big pan on medium-high and melt the butter. Add the lobster meat and saute until heated through, 1 to 2 minutes.

        Spoon the lobster meat into a big bowl, ladle on the lobster bisque and top with chives. Enjoy.

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        5

        Newest Ratings and Reviews

        Read all 2 reviews

        • on September 19, 2012

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          AMAZING. I kept the lobster separate from the bisque so I could use the bisque as a "dip" for my grilled Brie and lobster sandwiches on sourdough. If you cut sandwich in 4 pieces and serve on a platter to your guest they can all have a cup of bisque for dipping. AMAZING

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        • on November 27, 2011

          Flag

          As usual, Nadia G rocked the lobster bisque! I actually had everything needed in my house already (I'm not quite sure what that says about me. I also added some cayenne pepper to the bisque broth (along with the cream, and drizzled a little dry sherry over right before serving. Totally bitchin'!

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