lobster bisque
now, here is a recipe that is delicious no matter the season. this buttery, creamy, and rich lobster bisque is a relatively simple dish to make, but it wows a crowd and is perfect for any occasion. now unfortunately i don't live near the beach, so i got these lobster tails from the frozen isle of my local sam's club. so don't worry if you can't find any fresh. the lobster meat was still just as tender and delicate as ever.
ingredients
instructions
2 shallots (halved)
2-3 large carrots (rough chop)
2 celery stalks (rough chop)
3 large tomatoes (quartered)
3 garlic cloves (whole)
1 tbsp tomato paste
3 bay leaves
bunch of parsley
bunch of tarragon
4 lobster tails (separate the meat from the shells) (cut meat into small chunks)
2 cups heavy cream
4 tbsp unsalted butter
1 cup cognac
8 cups of water
salt and pepper TT
chives to garnish (optional)
***1 tbsp cornstarch
*** If bisque appears too thin, or you prefer a thicker soup, use a cornstarch slurry to thicken. Combine 1 tbsp of cornstarch with 1 tbsp of cold water, slowly add slurry into bisque and bring to a low boil, stirring constantly.***
-
Prepare your Mise en Place. Start by separating the lobster meat from your shells, I find this easiest by using kitchen shears or scissors to cut through the shell. Then, clean and prepare your shallots, carrots, celery, tomatoes, parsley, tarragon, and garlic cloves. Measure out any other ingredients and have ready to go when needed.
-
Make your stock. Using a large pot, heat up 4 tbsp butter over medium heat. Once melted, add your lobster shells to the pot. Stir occasionally until shells are bright red. Add in your shallots, carrots, celery, tomatoes, and garlic into the pot. I throw in a pinch of salt at this point to bring out the natural juices in our veggies. Let the veggies cook down for 5-10 minutes, stirring occasionally, until soft and starting to form golden color on bottom of pot. Add in tomato paste and mix into veggies. Cook for another 2-3 minutes. Go in with your cognac to deglaze the pot. Let simmer just until no liquid is left. Add in water, bay leaf, parsley, and tarragon. Bring liquid to rolling boil, and then immediately to a simmer. Let simmer uncovered until liquid reduces by half.
-
Make your bisque. Ok, now that our stock is reduced and super flavorful, we're going to remove our lobster shells from the pot. Remove your bay leaf as well. Transfer everything else to a blender and blend until smooth. Then pour back into pot. Over medium low heat, bring liquid to a simmer once again. Slowly add in heavy cream. Let simmer for 10-20 minutes uncovered to help thicken soup. Add in lobster meat just until cooked through (3-5 minutes). Serve with you favorite crusty bread, a glass of your favorite beverage, and a sprinkle of chives to garnish, if you wish!