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Lobster Bisque


Lobster Bisque

Ingredients:

  • 2 lobsters, heads removed
  • 1 lemon quartered
  • 2 bay leaves
  • 6 peppercorns and 1 pinch of salt
  • fish stock
  • 1 large onion diced
  • 6 cloves of garlic
  • 1 tsp dried thyme
  • reserved lobster shells
  • 1 oz. whiskey, red wine, or sherry
  • 2 Tbs. tomato paste
  • fish stock
  • 2 cups of cream

Serves 4-6 as an entree

Bring 4 quarts of water to a rolling boil, add bay leaves, salt, peppercorns, quartered lemon and lobster. Cook for 4-8 minutes until the lobsters are bright red. Remove the lobsters from the pot of water and let cool. Discard the poaching liquid and the remnant aromatics. Remove meat from the lobster tails and claws and set aside.

Over medium heat, heat the cleaned out stock pot and add 1-2 Tbs olive oil. Swirl to coat the bottom of the pan and add onion, garlic, and thyme. Cook for 1 minute stirring occasionally. Add lobster shells and saute for 3-4 minutes or until the onions have begun to lightly caramelize. Deglaze the pan with 1 ounce of whiskey. Scrape the bottom of the pan and then add 2 Tbs. of tomato paste. Add fish stock, stir well and then bring the stock up to a boil over medium- high heat. After the stock has reached a boil, turn the heat down to a simmer and leave on the heat for 20 minutes. After simmering for 20 minutes, remove the large pieces of lobster shell from the stock pot and then puree the remaining mixture, small shells, vegetables and all in a blender at high for 3-4 minutes. Please be careful as the bisque is VERY HOT.

After the bisque has been pureed, strain the mixture through a fine mesh strainer back into the stock pot, removing any remnants of shells that were not pureed. Add 2 cups of cream to the soup base and bring to a boil while stirring. Immediately bring the bisque down to a simmer once it has reached the boiling point and simmer for 15 minutes. Add the reserved lobster meat and simmer for 2-3 more minutes. Taste soup and adjust seasonings as necessary.

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About Chef Pete

Chef Pete received his classical training at the Western Culinary Institute in 1999, and then went on to work in the kitchens of various restaurants in WI, NM, and IL.

After working as a corporate chef for Sub-Zero Corp. and then the Viking Cooking School, Pete realized that there are 4 things in life that he truly loves:
1. His Family
2. Teaching others how to cook great food in their own kitchens.
3. Cycling
4. Tacos.
In That Order.

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