Lobster Bisque

Easy Food Recipes and Cooking - Lobster Bisque

Lobster Bisque

Serves 6
For the lobster broth:
1 tablespoon butter
1 tablespoon extra-virgin olive oil
6 cloves garlic, chopped
2 carrots, scraped and roughly chopped
2 celery ribs, roughly chopped
1 red onion, peeled and roughly chopped
1/2 teaspoon Kosher salt
Fresh cracked black pepper
1 ounce Bourbon
1 cup chardonnay
6 cups vegetable stock
1/3 cup tomato paste
1/2 teaspoon black peppercorns
3 cooked lobster carcasses, roughly chopped
3 bay leaves
1 cup fresh Italian flat-leaf parsley, roughly chopped
1 sprig fresh thyme

For the roux:
8 tablespoons ( I stick) butter
1/2 cup flour

For the bisque:
1 cup heavy cream

For the lobster meat:
2 tablespoons butter
3 cooked lobsters, meat cut bite-sized, claws reserved for garnish
1 bunch fresh chives, for garnish

Broth: In a large pot, over medium heat, com-bine the butter and olive oil. Add the garlic, carrots, celery, onions, salt, pepper and saute for 10 minutes. Deglaze the pan with the Bourbon.Add the chardonnay and let reduce for 1 to 2 minutes. Add the vegetable stock, tomato paste, peppercorns, lobster carcasses, bay leaves, parsley and thyme. Add enough water to just cover the shells. Turn the heat down to medium-low and simmer partially covered, for one hour 

Roux: In a small saucepan, over medium heat, add the butter and flour and cook, whisking continuously until amber in color 6 to 7 minutes. Remove from heat. 

Bisque: Using a very fine strainer strain the lobster broth into a medium pot. Add the roux and heavy cream and stir to combine. Let reduce on medium-low heat until thick, another 15 to 20 minutes. 

Lobster meat: In a medium-size pan, over medium-high heat, melt the butter Add the lobster meat and sauté until heated through, 1 to 2 minutes. 

To serve: Divide the lobster meat among six bowls, placing it in the center Ladle the bisque around the meat and top with a claw and chives.