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Lobster Bisque

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But baby, it’s cold outside. And this kind of chill-to-your-bones requires hot tea and soup on the regular. My favorite? Soup made with fresh lobster. Because, everything is better with lobster in it.

If the thought of cracking lobsters to make a bowl of soup leads you straight to the Campbell’s cans aisle in the grocery store, don’t fret. This recipe isn’t nearly as difficult as it may seem.

Recently, I whipped it up with some close friends. Thanks to GetMaineLobster.com we had the lobster meat delivered fresh, and the rest was a cinch.

Here’s the recipe, we hope you have someone warm to make it for and to cozy up to this winter.

Lobster Bisque

Yields 8 servings

Ingredients:

– 1-1/2 lbs. lobster shells
– 1/4 cup clarified butter
– 1/4 cup brandy
– 2 1/2 quarts fish stock or water
– 2 bay leaves
– 2 sprigs fresh thyme leaves
– 1 Tsp. cracked black peppercorns
– 2 Tbls. tomato paste
– 1 cup rice flour
– 6 oz. Canola oil
– 1 cup heavy cream (40%)
– To taste salt
– As needed crème fraiche

Directions:

1. Heat clarified butter and chopped lobster shells in a large heavy bottom pot.

2. Once the shells are red and the aroma fills the kitchen add the brandy and flambé.

3. When the flame burns out add the fish stock, herbs, black peppercorns, and tomato paste.

4. Bring to a simmer for about 30 minutes. The stock should be a deep orange in color and very flavorful.

5. Combine the flour and oil to make a roux. Adjust the roux with the flour to make a wet sand consistency.

6. Cook the roux for about 15 minutes on a low heat. Do not brown.

7. Cool the roux a little before adding to the stock and shells. Reduce the heat on the stock and add half the roux and bring to a simmer.

8. Check for consistency. If the bisque is too thin add more roux. When the bisque is the right consistency simmer for 15 minutes to cook out the roux taste. Strain into another pot.

9. Add the cream and bring to a simmer. Season with salt to your taste and serve.

10. Garnish: Place crème fraiche in a pastry bag and pipe a spiral from center to edge of cup. This should float on the top of each cup. Drag a tooth pick from the edge to the center of the cup. Alternate the drag from the center to edge. Continue to until several lines are dragged around the cup. This will represent a spider’s web. Place an herb leaf in the center of the web and serve.

“Love the food that loves you back” Dr. David Katz

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