Lobster Bisque
Serves: 3
Jacklyn McClure
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
46
Sourness
37
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 medium
Onion1
Carrot2 tbsps
Olive Oil2 tbsps
Thyme Leaves (chopped fresh)1
Bay Leaf1 cup
Brandy1 cup
Sherry (dry)4 cups
Fish Stock (*)1 cup
Tomato Paste1 cup
Heavy Cream1.5 tbsps
Cornstarch2 tbsps
WaterDirections:
1
Fill a 6-quart kettle three fourths full with salted water and bring to a boil
2
Plunge lobster headfirst into water and cook, covered, over high heat 8 minutes
3
Transfer lobster with tongs to a large bowl and in a measuring cup reserve 2 cups cooking liquid
4
Let lobster stand until cool enough to handle
5
Working over a bowl to catch the juices, twist off tail and claws and reserve juices
6
Reserve tomalley and discard head sacs and any roe
7
Remove meat from claws and tail, reserving shells and lobster body
8
(Lobster meat will not be cooked through
9
) Coarsely chop meat and transfer to a bowl
10
Chill lobster meat, covered
11
Chop onion, celery, carrot, and tomato and halve garlic head crosswise
12
In a 6-quart heavy kettle heat oil over moderately high heat until hot but not smoking and sauté reserved lobster shells and body, stirring occasionally, 8 minutes
13
Add vegetables, garlic, herbs, peppercorns, brandy, and Sherry and simmer, stirring, until almost all liquid is evaporated, about 5 minutes
14
Add stock and reserved tomalley and cooking liquid
15
Simmer mixture, uncovered, stirring occasionally, 1 hour
16
Pour mixture through a fine sieve into a large saucepan, pressing on and discarding solids
17
Whisk in tomato paste and simmer until reduced to about 3 cups, about 10 minutes
18
Add cream and simmer bisque 5 minutes
19
In a small bowl stir together cornstarch and water and whisk into bisque
20
Simmer bisque, stirring, 2 minutes
21
(Bisque will thicken slightly
22
) Add lobster meat with any reserved juices and simmer bisque 1 minute, or until lobster meat is just cooked through
23
Season bisque with salt and pepper
24
Fill a 6-quart kettle three fourths full with salted water and bring to a boil
25
Plunge lobster headfirst into water and cook, covered, over high heat 8 minutes
26
Transfer lobster with tongs to a large bowl and in a measuring cup reserve 2 cups cooking liquid
27
Let lobster stand until cool enough to handle
28
Working over a bowl to catch the juices, twist off tail and claws and reserve juices
29
Reserve tomalley and discard head sacs and any roe
30
Remove meat from claws and tail, reserving shells and lobster body
31
(Lobster meat will not be cooked through
32
) Coarsely chop meat and transfer to a bowl
33
Chill lobster meat, covered
34
Chop onion, celery, carrot, and tomato and halve garlic head crosswise
35
In a 6-quart heavy kettle heat oil over moderately high heat until hot but not smoking and sauté reserved lobster shells and body, stirring occasionally, 8 minutes
36
Add vegetables, garlic, herbs, peppercorns, brandy, and Sherry and simmer, stirring, until almost all liquid is evaporated, about 5 minutes
37
Add stock and reserved tomalley and cooking liquid
38
Simmer mixture, uncovered, stirring occasionally, 1 hour
39
Pour mixture through a fine sieve into a large saucepan, pressing on and discarding solids
40
Whisk in tomato paste and simmer until reduced to about 3 cups, about 10 minutes
41
Add cream and simmer bisque 5 minutes
42
In a small bowl stir together cornstarch and water and whisk into bisque
43
Simmer bisque, stirring, 2 minutes
44
(Bisque will thicken slightly
45
) Add lobster meat with any reserved juices and simmer bisque 1 minute, or until lobster meat is just cooked through
46
Season bisque with salt and pepper