Lobster Bisque

Ingredients

• 2 lb live lobsters
• 3 tbsp butter
• 1 medium onion, diced
• 2 stalks celery, diced
• 1 medium carrot, diced
• 3 cloves garlic cloves, minced
• 2 tbsp tomato paste
• ¼ cup brandy or cognac
• 4 cups fish stock
• 1 cup heavy cream
• 1 leaf bay leaf
• 1 tsp fresh thyme
• ½ tsp salt
• ¼ tsp white pepper
• ⅛ tsp cayenne pepper
• 2 tbsp sherry

Instructions

1. 1

   Fill a large pot with water and bring to a boil. Add lobsters and cook for 15 minutes until shells turn bright red. Remove lobsters and let cool.

2. 2

   Once cooled, remove lobster meat from shells, reserving shells. Cut meat into bite-sized pieces and refrigerate. Chop shells into smaller pieces.

3. 3

   In a large heavy-bottomed pot, melt butter over medium-high heat. Add chopped lobster shells and sauté for 3 minutes, stirring occasionally.

4. 4

   Add diced onion, celery, and carrot. Sauté for 5 minutes until vegetables soften. Stir in minced garlic and tomato paste, cooking for 1 minute.

5. 5

   Carefully pour in brandy and let simmer for 2 minutes to burn off alcohol. Pour in fish stock and add bay leaf and thyme.

6. 6

   Bring to a boil, then reduce heat and simmer for 20 minutes. Strain through a fine-mesh sieve into a clean pot, pressing solids to extract flavor.

7. 7

   Return strained bisque to heat and stir in heavy cream. Season with salt, white pepper, and cayenne. Heat through without boiling.

8. 8

   Gently fold in reserved lobster meat and sherry. Simmer for 2 minutes. Taste and adjust seasonings before serving.

Tools you’ll need

• large stockpot
• heavy-bottomed soup pot
• fine-mesh sieve
• wooden spoon
• chef's knife
• ladle
• measuring cups and spoons

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