Lobster Bisque (Print Version)
# Ingredients:
01 -
4 live lobsters, each about 1¼ pounds.
02 -
4 oz unsalted butter, plus extra for topping.
03 -
⅓ cup of olive oil.
04 -
2 diced carrots.
05 -
2 diced yellow onions.
06 -
4 diced celery stalks.
07 -
4 smashed garlic cloves.
08 -
2 tbsp of tomato paste.
09 -
¼ cup of brandy.
10 -
1 cup dry white wine.
11 -
5 cups of chicken broth.
12 -
A few parsley sprigs, plus extra for topping.
13 -
Tarragon sprigs, with extra for topping.
14 -
1 bay leaf.
15 -
½ cup of heavy cream.
16 -
Salt and either white or black pepper.
17 -
Cayenne, as much as you'd like.
18 -
Some fresh chives for garnish.
19 -
Ground coriander, to taste.
# Instructions:
01 -
Take down the lobsters humanely. Break down claws and tails. Steam the tails for 2½ minutes, claws for 3 minutes. Keep the meat and save those shells.
02 -
Cook shells in butter and oil until browned. Toss in veggies and tomato paste, then splash in the brandy and wine to deglaze.
03 -
Mix in lobster juice, broth, and the herbs. Let it gently bubble for an hour without the lid.
04 -
Pour stock through a strainer. Blend it all up with the cooked veggies and cream until it's super smooth. Strain it once more for good measure.
05 -
Get the soup seasoned how you like. Sauté the lobster meat in butter with herbs. Pour the soup in bowls, then add lobster and herbed butter on top.
# Notes:
01 -
You can make this up to 2 days ahead.
02 -
Keep the lobster and soup base in separate containers.