lobster bisque
This rich and creamy lobster bisque is a luxurious soup perfect for special occasions or a delightful treat any time. Packed with the flavors of fresh lobster and aromatic vegetables, it's the ultimate comfort food.
Equipment
- 1 Large pot
- 1 Chef's knife
- 1 Cutting board
- 1 Ladle
- 1 Blender or immersion blender
- 1 Fine mesh strainer
- 4 Soup bowls for serving
Ingredients
- 2 live lobsters lobster About 1.5 pounds each.
- 4 tablespoons unsalted butter
- 1 onion finely chopped onion
- 1 carrot finely chopped carrot
- 1 celery stalk finely chopped celery
- 3 cloves minced garlic
- 1/4 cup tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf bay leaf
- 1/4 teaspoon cayenne pepper Adjust to taste.
- 6 cups fish stock Or seafood stock.
- 1 cup heavy cream
- 1/4 cup brandy Optional.
- salt and pepper To taste.
- fresh chives or parsley For garnish.
Instructions
- Bring a large pot of salted water to a boil. Add the lobsters and cook for about 8-10 minutes until they turn bright red. Remove the lobsters, and let them cool. Reserve the lobster water for later use.
- Once the lobsters are cool enough to handle, remove the meat from the claws and tails. Chop the lobster meat into bite-sized pieces and set aside. Reserve the shells.
- In a large pot, melt the butter over medium heat. Add the chopped onion, carrot, and celery. Cook until the vegetables are softened, about 5-7 minutes.
- Stir in the minced garlic and cook for an additional minute. Then, add the tomato paste, dried thyme, bay leaf, and cayenne pepper, and cook for another 2-3 minutes.
- Add the lobster shells back into the pot, pour in the fish stock (or reserved lobster water), and bring to a boil. Reduce the heat and let it simmer for about 30 minutes.
- After 30 minutes, remove the pot from heat. Carefully remove the shells and bay leaf. Use a blender or an immersion blender to puree the soup until smooth. Return to heat.
- Stir in the heavy cream and brandy (if using). Heat through, but do not boil. Taste and season with salt and pepper as desired.
- Finally, add the reserved lobster meat to the bisque. Allow it to warm through for a few minutes.
- Serve the lobster bisque hot in bowls, garnished with chopped fresh chives or parsley.
Notes
For a smoother bisque, strain the soup through a fine mesh strainer before adding the cream.
For added depth of flavor, consider adding a few drops of hot sauce or Worcestershire sauce.
This bisque pairs wonderfully with crusty bread or a light salad. Enjoy!