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Lobster Bisque



This Lobster Bisque is Fabulous!
It's very detailed and challenging, so pay attention...

Ingredients

Cook the Lobsters:
2 Live Maine Lobsters
1 gallon water
Lobster Stock:
2 tablespoons olive oil
½ stick butter
1 cup onion, large dice
1 cup celery, large dice
1 cup carrot, large dice
1 tomato, large chopped
lobster shells from two lobsters
4 cloves garlic, rough chopped
1 shallot, large chopped
1 large sprig parsley
2 ounces cognac or brandy
4 sprigs fresh thyme
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper

The Lobster Bisque:
1 stick butter
1 cup onion, minced
1 tablespoon shallot, minced
1 teaspoon garlic, minced
1/2 cup all purpose flour
1 quart lobster stock
2 cups heavy cream
2 oz cooking Sherry
1 teaspoon kosher salt
1 teaspoon black pepper
2 tablespoons butter 
2 ounces cognac

 

 

Process

This recipe is very involved, if you watch the video and study the recipe, you will get good results.

Cooking the Lobsters:
Cook the lobsters in one gallon of water for about 8 minutes
Remove from water and place in a large bowl, allow to cool to room temperature
Remove meat from tail and claws, (see video) reserve shells and juice for stock.
Cut claw and tail meat into bite sized chunks, cover and reserve in the fridge.
Lobster Stock:
Heat olive oil and butter in a large heavy stockpot at  medium high heat.
Add onion, celery, carrot, tomato, the lobster shells and juice, cook for a couple minutes 
Add the remaining ingredients and stir.
Cook for about 5 minutes, do not allow this to brown.
Add the water you cooked the lobster in
Cover, reduce heat to low and simmer slowly for an hour.
Strain stock into a clean sauce pan large enough to hold it, discard shells.
Return stock to a boil and reduce to one quart.

Lobster Bisque
In a clean sauce pan, heat butter, add onions, shallots and garlic, sauté
Add flour and stir to form a roux.
Add 2 cups lobster stock and stir with a whisk, the mixture should become very thick.
Allow this to heat all the way through, add cream.
Add additional lobster stock to thin soup to a good thickness
Simmer for 15 minutes at low heat so the flour can cook out.
Season with sherry, salt and pepper.
Add the reserved lobster meat to the bisque. 
Heat cognac and flame to release alcohol, add to bisque.
Finish with soft butter. 
Serve piping hot.

* You may reserve a couple claws or lobster chunks to garnish the top of the soup.
* Check out the lobster stock video for a slightly different recipe and technique. 

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