Description
Discover how to make lobster bisque from scratch with this step-by-step guide. Featuring fresh lobsters, aromatic vegetables, and a luxurious blend of cream and spices, this rich and velvety bisque is a perfect dish for any special occasion.
Ingredients
- 4 live lobsters (1¼ pounds each)
- 4 ounces unsalted butter, plus more for garnish
- ⅓ cup olive oil
- 2 carrots, diced
- 2 yellow onions, diced
- 4 celery ribs, diced
- 4 garlic cloves, crushed
- 2 tablespoons tomato paste
- ¼ cup brandy
- 1 cup dry white wine
- 5 cups chicken stock
- 3 parsley sprigs, plus more for garnish
- 3 tarragon sprigs, plus more for garnish
- 1 bay leaf
- ½ cup heavy cream
- Salt (to taste)
- White or black pepper (to taste)
- Cayenne pepper (to taste)
- Fresh chives (for garnish)
- Ground coriander (to taste)
Instructions
. Prepare the Lobster
- Humane Killing: Place the lobsters in the freezer for 15 minutes, then dispatch with a sharp knife.
- Steam Lobsters: Steam tails for 2½ minutes and claws for 3 minutes.
- Extract Meat: Remove tail and claw meat; set aside. Reserve the shells for stock.
2. Make the Lobster Stock
- Sauté Shells: Heat butter and olive oil in a large pot. Add shells and sauté until browned (5–7 minutes).
- Cook Vegetables: Stir in carrots, onions, celery, and garlic. Cook until softened (8–10 minutes).
- Add Tomato Paste: Mix in tomato paste and coat evenly.
- Deglaze: Pour in brandy and wine; cook off alcohol for 2 minutes.
3. Simmer the Stock
- Add chicken stock, parsley, tarragon, and bay leaf. Simmer uncovered for 1 hour to infuse flavors.
4. Strain and Blend
- Strain: Use a fine-mesh sieve to remove solids. Press shells to extract liquid.
- Blend: Blend strained vegetables with broth until smooth, then combine and strain again.
5. Finish the Bisque
- Stir in heavy cream for a velvety texture.
- Season with salt, pepper, cayenne, and coriander to taste.
6. Sauté Lobster Meat
- Melt butter in a skillet. Sauté reserved lobster meat with parsley, tarragon, and a pinch of salt.
7. Serve
- Ladle bisque into bowls. Top with sautéed lobster meat, melted herb butter, and garnish with chives, parsley, and a sprinkle of cayenne.
Notes
- Use fresh lobsters for the best flavor.
- Simmer the stock longer for a deeper, richer taste.
- Blend and strain thoroughly for the perfect silky texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Simmering and Blending
- Cuisine: French-inspired Seafood