Photo: c. foodblogchef 2021
Copy and paste to print the recipe.
LOBSTER BISQUE
about 6- ½ cup servings
Ingredients:
• 2 1-pound live lobsters
• 2 tablespoons olive oil (or 1 tablespoon each of olive oil and butter)
• 1 onion, sliced
• 1 large celery stalk, sliced
• 1 small carrot, sliced
• ½ fennel bulb with fronds
• ½ cup brandy
• ½ cup dry Sherry
• 4 cups fish stock or bottled clam juice
• 1 garlic head, cut in half crosswise
• 1 tomato, sliced
• 2 tablespoons chopped fresh tarragon
• 2 tablespoons chopped fresh thyme
• 2 bay leaves
• 8 whole black peppercorns
• ¼ cup tomato paste
• ½ cup heavy cream (you can substitute half-and-half cream but it won’t be as creamy)
• 2 teaspoons cornstarch
• 1 tablespoon water
Preparation:
1. Bring a large pot of water to boil. Add the lobsters headfirst and boil until cooked through, about 8 minutes. Using tongs, transfer the lobsters to a large bowl. Reserve 2 cups of cooking liquid. Cool the lobsters.
2. Working over a large bowl to catch juices, tear off the lobster tails and claws. Crack the tail and claw shells and remove the meat and set aside in the fridge for another meal or to add to the bisque. Coarsely chop the shells and bodies; transfer to a medium bowl. Reserve the juices from the lobster in a large bowl.
3. Heat olive oil in a heavy large pot over medium-high heat. Add the lobster shells and bodies and sauté until the shells begin to brown. Add the onion and the next 8 ingredients. Mix in the brandy and Sherry. Boil until almost all liquid has evaporated, about 4 minutes. Add the fish stock, and reserved 2 cups of lobster cooking liquid and lobster juices, fresh herbs, and peppercorns, and simmer for 1 hour.
4. Strain the soup through a sieve set over a large saucepan, pressing firmly on solids to extract the juices. Whisk the tomato paste into the soup. Simmer until the soup is reduced to 3 cups, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
5. Add cream to the soup and simmer for 5 minutes. Dissolve cornstarch in 1 tablespoon of water. Add to the soup and boil until slightly thickened, about 2 minutes.
6. Optional: mix the chopped lobster meat into the soup and stir to heat through. Ladle the soup into bowls and serve with good crusty bread for dipping.