Lobster Bisque

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From Saveur magazine, a "luxurious" use of fish stock.  Calls for a 4 pound lobster and involves flame - what's not to like?
12 sprigs flat-leaf parsley
6 springs thyme
1 fresh bay leaf
1 4-pound lobster
6 tbl butter
2 tbl extra-virgin olive oil
1/4 cup brandy
3 large shallots, finely chopped
2 carrots, finely chopped
2 ribs celery, finely chopped
1 clove garlic, finely chopped
1 large yellow onion, finely chopped
Kosher salt to taste
2 tbl tomato paste
2 cups white wine
5 cups fish stock
Pinch Cayenne pepper
1 cup heavy cream
1 tbl cornstarch
4 egg yolks
2 tbl chopped chives
1. Tie 6 sprigs parsley, thyme, and bay leaf together with kitchen twine to make a bouquet garni. Working over a sieve set over a bowl to collect the lobster juices, separate claws and tail from body and crack claws. Cut tail into quarters crosswise, halve body lengthwise. Discard intestinal tract and sac behind head. Reserve lobster parts and juices separately.

2. Heat butter and oil in a deep skillet over high heat. Add lobster parts;. Cook, covered, turning once, until bright red, 6-7 minutes. Remove skillet from heat. Pour the lobster-infused butter into a bowl and set aside. Pour brandy over lobster and ignite with a match. When the flames subside, transfer lobster to a plate.
3. Heat reserved lobster-infused butter in the skillet over medium-high heat. Add remaining parsley, shallots, carrots, celery, garlic, onions, and salt. Cook until caramelized, 18-20 minutes. Add tomato paste; and cook until browned, 3-4 minutes. Add wine and cook, scraping up browned bits, 2-3 minutes. Transfer mixture to a large pot. Add reserved lobster and juices, reserved bouquet garni, stock, cayenne, and salt.  Boil. Reduce heat to medium-low; simmer, covered, for 15-20 minutes; remove soup from heat.


Member since Sep 2007

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