Loading Video...

Creamy Lobster Bisque

  • Level: Intermediate
  • Total: 2 hr 10 min
  • Active: 25 min
  • Yield: 6 servings
Share This Recipe

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:

1 stick unsalted butter

1/2 cup all-purpose flour

Lobster Bisque:

1 cup heavy cream

1/2 teaspoon saffron

Lobster Meat:

2 tablespoons unsalted butter

3 cooked lobsters, meat only

Directions

  1. 1 bunch fresh chives, for garnish
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Spoon the lobster meat into a big bowl, ladle on the lobster bisque and top with chives. Enjoy.

Fudge Factor

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.