Lobster Bisque (Print Version)
# Ingredients:
01 -
4 lobsters, alive (each about 1 1/4 pounds).
02 -
4 oz of unsalted butter, plus some extra for topping.
03 -
1/3 cup of olive oil.
04 -
2 diced carrots.
05 -
2 yellow onions, chopped.
06 -
4 sticks of celery, chopped.
07 -
4 garlic cloves, smashed.
08 -
2 tbsp of tomato paste.
09 -
1/4 cup of brandy.
10 -
1 cup of white wine, dry.
11 -
5 cups of chicken broth.
12 -
3 parsley sprigs, plus extra for topping.
13 -
3 tarragon sprigs, plus additional for garnish.
14 -
1 bay leaf.
15 -
1/2 cup of heavy cream.
16 -
Salt and either black or white pepper.
17 -
A pinch of cayenne, to your liking.
18 -
Fresh chives for decoration.
19 -
Pinch of ground coriander, as preferred.
# Instructions:
01 -
Dispatch lobsters quickly. Take out claws and tails. Steam claws for 3 minutes and tails for 2 1/2 minutes. Save shells and claw meat.
02 -
Toast the shells in a mix of butter and olive oil. Toss in your veggies and tomato paste. Pour in brandy and wine to loosen the browned bits.
03 -
Pour chicken broth, lobster juices, and herbs into the pot. Let it cook on low for an hour without covering.
04 -
Drain the stock to separate solids. Purée the strained veggies with the cream until smooth, then strain again for a velvety texture.
05 -
Add seasoning to taste. Sear lobster meat in butter along with fresh herbs. Ladle soup into bowls and top with lobster meat and herb butter.
# Notes:
01 -
Make up to two days earlier.
02 -
Lobster meat and soup should be kept apart.