Simple & Easy Lobster Bisque
Equipment
- 1 high-speed blender
- 1 Dutch oven or heavy bottom pot
- 1 fine mesh strainer
Ingredients
- 2 each lobster tails - shell on (available in frozen seafood section)
- 1/2 stick unsalted butter
- 1/4 cup neutral oil
- 1 medium carrot - diced
- 1 medium yellow onion - diced
- 2 medium celery stalks - diced
- 2 cloves garlic - crushed
- 2 Tbsp tomato paste
- 1/4 cup brandy
- 1 cup white wine
- 4 cup homemade chicken stock - or use Better than Bouillon brand chicken base to make your own
- 2 sprigs flat-leaf parsley - plus minced leaves for garnish
- 2 sprigs tarragon - plus minced leaves for garnish
- 1 each bay leaf
- 1/2 cup heavy cream
- 3 cups cooked rice - for thickening (or use a light roux)
- To Taste S&P
- To Taste cayenne pepper - optional
Instructions
Prepare Lobster Tails
- Place the (thawed) lobster tails in a steamer basket on full boil, and steam for 2 1/2 minutes.
- Remove lobster tails, set aside until cool enough to handle.
- Remove the tail meat from the shells, reserving the shells.
- Dice the tail meat into 1 inch cubes.
- Later, when the bisque is blending, sautee the diced tail meat in butter until just cooked through. Season with S&P.
- Reserve for garnish.
Lobster Stock
- Chop the lobster shells into medium size pieces and place in a stock pot over medium-high heat.
- Once the shells have turned red, add the mirepoix and sauté until onions are translucent.
- Add the garlic and continue stirring until it is fragrant.
- Add tomato paste and sauté for a couple of minutes to begin caramelizing the paste.
- Add the brandy and cook until the alcohol smell is gone.
- Add the white wine and deglaze the stock pot.
- Next add the chicken stock, and herbs, and stir well to combine. Bring to a boil and immediately reduce to a low simmer.
- Simmer for 45-60 minutes.
Lobster Meat Garnish
- Place a sauté pan over medium heat and melt butter.
- Add the diced lobster meat to the pan. Season with salt and sauté until cooked through, being careful not to overcook.
- Set aside for garnish.
Make the Bisque
- Strain the stock through a fine-mesh strainer to remove the solids.
- Add the strained stock to a blender with the cream and blend on medium speed.
- Turn the blender to high speed and add the cooked rice a little at a time until the bisque reaches the desired thickness.
- Optionally, but strongly encouraged, add some butter to give the bisque some sheen.
- Adjust the seasoning.
- Plate the bisque and garnish with diced lobster tail meat.
- Enjoy!