Lobster Bisque I

Name: Lobster Bisque I
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 4 whole black peppercorns; 79 milliliters butter, softened; 1 carrot, chopped; 946 milliliters fish stock; 79 milliliters all-purpose flour; 4 sprigs fresh parsley; 2 teaspoons chopped fresh tarragon; 7 green onions, chopped; 1 pinch ground nutmeg; 118 milliliters heavy cream; 397 grams raw lobster tail; 1 onion, chopped; 1 Tbsp sherry; 414 milliliters tomato puree; 591 milliliters water

Need a pescatarian main course? Lobster Bisque I could be a tremendous recipe to try. This recipe serves 4. One portion of this dish contains about 14g of protein, 29g of fat, and a total of 412 calories. 1 person found this recipe to be flavorful and satisfying. If you have fish stock, onion, heavy cream, and a few other ingredients on hand, you can make it. To use up the ground nutmeg you could follow this main course with the Blueberry Nutmeg Cake as a dessert.

Instructions

Cut the lobster tail in half lengthwise.

Ingredients you will need

Lobster Tails

Melt half the butter in a pan, add the scallions and onion and cook for 5 minutes, or until soft but not colored.

Ingredients you will need

Green Onions

Butter

Onion

Equipment you will use

Frying Pan

Add the carrot and cook for 2 minutes.

Ingredients you will need

Carrot

Add the lobster halves, fish stock, parsley, bay leaf, peppercorns, the water. Bring to a boil, reduce the heat and simmer for 20 minutes, skimming the surface as required.

Ingredients you will need

Peppercorns

Fish Stock

Bay Leaves

Lobster

Parsley

Water

Remove the lobster from the stock, cool slightly and take the meat from the shells. Set the lobster meat aside, crush the shell and return it to the pan. Continue simmering for further 40 minutes. Strain the stock, then strain again through a sieve lined with 2 layers of damp muslin or cheesecloth.

Ingredients you will need

Lobster

Pasta Shells

Stock

Meat

Equipment you will use

Cheesecloth

Sieve

Frying Pan

Cut some thin slices from the lobster to use as a garnish and set aside. In a blender, blend the remaining lobster flesh with a little of the strained stock until smooth.

Ingredients you will need

Lobster

Stock

Equipment you will use

Blender

Mix the flour and remaining butter to a paste.

Ingredients you will need

Butter

All Purpose Flour

Add the pureed lobster to the pot along with the flour paste, tomato puree, sherry, cream, nutmeg and salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Tomato Puree

Lobster

Nutmeg

Sherry

Cream

All Purpose Flour

Equipment you will use

Pot

Mix well.

Add the tarragon and the remaining stock and cook, stirring continuously, over high heat until the soup boils and thickens. Reduce the heat and simmer gently for 5 minutes. Season to taste and serve garnished with the reserved lobster and some sprigs of tarragon, if desired.

Ingredients you will need

Tarragon

Lobster

Stock

Soup

Equipment

Ingredients

Servings:

bay leaf 4

whole black peppercorns 79milliliters

butter, softened 1

carrot, chopped 946milliliters

fish stock 79milliliters

all-purpose flour 4sprigs

fresh parsley 2teaspoons

chopped fresh tarragon 7

green onions, chopped 1pinch

ground nutmeg 118milliliters

heavy cream 397grams

raw lobster tail 1

onion, chopped 1Tbsp

sherry 414milliliters

tomato puree 591milliliters

water

Recommended wine: Chablis, Chardonnay

Lobster on the menu? Try pairing with Chablis and Chardonnay. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. The Regnard Grand Chablis with a 4.5 out of 5 star rating seems like a good match. It costs about 49 dollars per bottle.