Lobster Bisque
CATEGORIES
INGREDIENTS
  • Cooking Time: 55 min
  • Servings: 4 servings
  • Preparation Time: 20 min
  • 4 lobster tails
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 carrots, peeled and finely chopped
  • 2 stalks celery, finely chopped
  • 1 teaspoon fresh chopped thyme
  • 1 teaspoon fresh chopped tarragon, plus more to serve
  • 1 teaspoon chicken bouillon powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh cracked black pepper
  • 1/2 teaspoon cayenne pepper
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 3 tablespoons all-purpose flour, (or plain flour)
  • 1 1/4 cup dry white wine, or sherry
  • 4 cups lobster stock (recipe as follows), OR seafood or fish stock
  • 3/4 - 1 cup heavy cream
DIRECTIONS
  1. Fill a large pot with 5 cups of water. Stir in 1 teaspoon sea salt and bring to a boil.
  2. Add the lobster tails, cover with lid and let boil for 5 minutes, or until bright red.
  3. Remove lobster tails, reserving the liquid stock. When the lobsters have cooled slightly, remove the meat from the shells, reserving the meat and any liquid that comes out of the shells.
  4. Return lobster shells back to the water in the pot. Bring to a boil, reduce heat to medium-low and let simmer for a further 15 minutes to draw as much flavour out of the shells as possible.
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  8. While stock is simmering, chop the meat into bite-sized pieces and refrigerate.
RECIPE BACKSTORY
I like lobster