Lobster Bisque

Name: Lobster Bisque
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 2 bay leaves; 2 teaspoons black peppercorns; 4 Tbsps butter, divided; 1 celery stalk, sliced; 2 Tbsps cornstarch; 118 milliliters dry sherry; 1 small fennel bulb, sliced; 946 milliliters fish stock; 4 garlic cloves, pressed; 118 milliliters heavy cream; 2 kilograms lobsters, steamed; 1 shallot, sliced; 1 sprig Garnish: fresh thyme; 59 milliliters tomato paste; 946 milliliters water

Lobster Bisque might be just the main course you are searching for. This recipe makes 8 servings with 226 calories, 17g of protein, and 13g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and pescatarian diet. A mixture of bay leaves, heavy cream, tomato paste, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the cornstarch you could follow this main course with the Chocolate Cornstarch Pudding as a dessert.

Instructions

Twist off claws and tails from lobsters.

Ingredients you will need

Lobster

Remove and discard green tomalley and organs from bodies, reserving shells.

Ingredients you will need

Pasta Shells

Remove meat from claws and tails, reserving shells. Coarsely chop meat, and transfer to a bowl; cover and chill.

Ingredients you will need

Pasta Shells

Meat

Equipment you will use

Bowl

Melt 2 tablespoons butter in a large saucepan over medium heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add lobster shells; cook, stirring occasionally, 6 to 8 minutes or until lightly browned. (The shells add flavor to the broth.)

Ingredients you will need

Lobster

Pasta Shells

Broth

Add sherry, and cook 2 minutes or until liquid has almost evaporated. Stir in shallot and next 5 ingredients. Cook 3 to 5 minutes or until vegetables are tender; add fish stock and 4 cups water. Cover and bring to a boil; reduce heat to medium-low, and simmer 40 minutes.

Ingredients you will need

Fish Stock

Vegetable

Shallot

Sherry

Water

Pour mixture through a fine wire-mesh strainer into a large liquid measuring cup, discarding solids. Wipe saucepan clean.

Equipment you will use

Measuring Cup

Sieve

Sauce Pan

Melt remaining 2 tablespoons butter in saucepan over medium heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Whisk in tomato paste and cornstarch; cook, whisking constantly, 2 minutes.

Ingredients you will need

Tomato Paste

Corn Starch

Equipment you will use

Whisk

Whisk in broth mixture; bring to a boil, and reduce heat to low. Stir in cream and chopped lobster meat, reserving a few large pieces. Simmer 5 minutes or until lobster meat is thoroughly heated. Top with large lobster pieces, and garnish, if desired.

Ingredients you will need

Lobster

Broth

Cream

Equipment you will use

Whisk

Equipment

Ingredients

Servings:

bay leaves 2teaspoons

black peppercorns 4Tbsps

butter, divided 1

celery stalk, sliced 2Tbsps

cornstarch 118milliliters

dry sherry 1small

fennel bulb, sliced 946milliliters

fish stock 4

garlic cloves, pressed 118milliliters

heavy cream 2kilograms

lobsters, steamed 1

shallot, sliced 1sprig

Garnish: fresh thyme 59milliliters

tomato paste 946milliliters

water

Recommended wine: Chablis, Chardonnay

Chablis and Chardonnay are great choices for Lobster. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. The Domaine Pinson Freres Chablis Mont de Milieu Premier Cru with a 4.7 out of 5 star rating seems like a good match. It costs about 46 dollars per bottle.