Lobster Bisque

Serve something different during the Holidays but be aware, lobster prices are soaring due to its ever increasing popularity. If you take the time with this recipe though you can create amazing flavor with two medium to large lobster tails.

Serves 8
Prep time: 30 minutes
Total time:

Lobster Stock

Ingredients:

6 cups water

2 large lobster shells

shells from 1 pound of shrimp (save shrimp for another use)

1 tablespoon fish sauce

1 garlic head, cut in half

2 cups aromatics, roughly chopped

2 whole bay leaves

5 sprigs parsley

6 whole peppercorns

1 cup dry white wine such as a Sauvignon Blanc or dry Riesling

Aromatics are the vegetables that add flavor and depth to a stock. The basic French aromatics are celery, onion and carrot. Making stock is more of an art than a science; there is no precise amount of each aromatic to use. This is why each chef has his or her own uniquely flavored soups and sauces.

Bisque

Ingredients:

lobster meat from two large shells, cut into bite size pieces

4 cups lobster stock

3 tablespoons butter

1 large onion, diced

2 large carrots, diced

2 stalks celery, diced

4 garlic cloves, minced

2 tablespoons flour

2 tablespoons tarragon, minced

1 pinch cayenne pepper

1/4 cup brandy or cognac

1/4 cup dry sherry

2 cups milk

2 cups heavy whipping cream

1/3 cup tomato paste

salt and pepper, to taste

Instructions

Stock: Add all the ingredients to a large, heavy stockpot and bring to a boil. Reduce the heat and simmer gently for 30 minutes.
Remove the stock from the heat; strain the mixture through a fine mesh strainer.
Return the liquid to the stovetop and simmer over moderate heat until it is reduced by about half- should have at least 4 cups.
Store cooled stock for up to four days in the refrigerator or up to 6 months in the freezer.

Tasting the stock is the key. Taste at different stages, add aromatics if necessary, and be creative!

Bisque: Heat the butter in large pot, add the onions, carrots, celery and cook until tender but not browned. Add the garlic and cook for 1 more minute. Add the flour and cook until slightly golden. Add the cayenne and 1/3 of the lobster, cook 3 minutes. Add the sherry, and Â½ of the stock, cook 3 more minutes. Transfer to a food processor and process until coarsely pureed. Add puree back to pot and add remaining stock, tomato paste, salt, pepper, and the milk and stir until thickened, about 20 minutes on medium low heat. Add the cream and remaining lobster and heat gently until lobster is pink.

Serve with crusty bread.

Cooking Wiser

Add 1/2 pound coarsely chopped shrimp to save a little money. Add the shrimp at the end with the lobster meat.

Decrease the calories by replacing heavy cream with half and half.
Sometimes you can't compromise flavor and textures but you can cut down on your serving size.