Lobster Bisque

Name: Lobster Bisque
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 8 black peppercorns; 118 milliliters brandy; 1 carrot; 1 rib celery rib; 2 Tbsps cornstarch; 118 milliliters dry Sherry; 4 servings available at fish markets and some specialty foods shops; 946 milliliters fish stock; 2 Tbsps chopped fresh tarragon leaves; 2 Tbsps chopped fresh thyme leaves; 1 head garlic; 118 milliliters heavy cream; 1 kilograms a live lobster; 2 Tbsps olive oil; 1 medium onion; 59 milliliters tomato paste; 1 vine-ripened tomato; 2 Tbsps water

Lobster Bisque might be just the main course you are searching for. This recipe covers 28% of your daily requirements of vitamins and minerals. One serving contains 446 calories, 24g of protein, and 21g of fat. This recipe serves 4. If you have vine-ripened tomato, olive oil, heavy cream, and a few other ingredients on hand, you can make it. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert. If you like this recipe, you might also like recipes such as Steamed Lobster with Herb Sauce and Lobster Bisque, Lobster Bisque, and Lobster Bisque.

Instructions

Fill a 6-quart kettle three fourths full with salted water and bring to a boil. Plunge lobster headfirst into water and cook, covered, over high heat 8 minutes.

Ingredients you will need

Lobster

Water

Transfer lobster with tongs to a large bowl and in a measuring cup reserve 2 cups cooking liquid.

Ingredients you will need

Lobster

Equipment you will use

Measuring Cup

Tongs

Bowl

Let lobster stand until cool enough to handle. Working over a bowl to catch the juices, twist off tail and claws and reserve juices. Reserve tomalley and discard head sacs and any roe.

Ingredients you will need

Lobster

Equipment you will use

Bowl

Remove meat from claws and tail, reserving shells and lobster body. (Lobster meat will not be cooked through.) Coarsely chop meat and transfer to a bowl. Chill lobster meat, covered.

Ingredients you will need

Lobster

Pasta Shells

Meat

Equipment you will use

Bowl

Chop onion, celery, carrot, and tomato and halve garlic head crosswise. In a 6-quart heavy kettle heat oil over moderately high heat until hot but not smoking and saut reserved lobster shells and body, stirring occasionally, 8 minutes.

Ingredients you will need

Lobster

Carrot

Celery

Garlic

Pasta Shells

Tomato

Onion

Cooking Oil

Add vegetables, garlic, herbs, peppercorns, brandy, and Sherry and simmer, stirring, until almost all liquid is evaporated, about 5 minutes.

Ingredients you will need

Peppercorns

Vegetable

Brandy

Garlic

Sherry

Herbs

Add stock and reserved tomalley and cooking liquid. Simmer mixture, uncovered, stirring occasionally, 1 hour.

Ingredients you will need

Stock

Pour mixture through a fine sieve into a large saucepan, pressing on and discarding solids.

Equipment you will use

Sauce Pan

Sieve

Whisk in tomato paste and simmer until reduced to about 3 cups, about 10 minutes.

Ingredients you will need

Tomato Paste

Equipment you will use

Whisk

Add cream and simmer bisque 5 minutes. In a small bowl stir together cornstarch and water and whisk into bisque. Simmer bisque, stirring, 2 minutes. (Bisque will thicken slightly.)

Ingredients you will need

Corn Starch

Bisque

Cream

Water

Equipment you will use

Whisk

Bowl

Add lobster meat with any reserved juices and simmer bisque 1 minute, or until lobster meat is just cooked through. Season bisque with salt and pepper.

Ingredients you will need

Salt And Pepper

Lobster Meat

Bisque

Equipment

Ingredients

Servings:

bay leaf 8

black peppercorns 118milliliters

brandy 1

carrot 1rib

celery rib 2Tbsps

cornstarch 118milliliters

dry Sherry 4servings

available at fish markets and some specialty foods shops 946milliliters

fish stock 2Tbsps

chopped fresh tarragon leaves 2Tbsps

chopped fresh thyme leaves 1head

garlic 118milliliters

heavy cream 1kilograms

a live lobster 2Tbsps

olive oil 1medium

onion 59milliliters

tomato paste 1

vine-ripened tomato 2Tbsps

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 Etienne Boileau Petit Chablis with a 4.3 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.