Lobster Bisque

  • recipe image cover

BOOKMARK

PRINT

SHARE

DELICIOUS

Description

What do you do when you wander into your grocery store and they have frozen lobster tails on sale for $5 each? You make lobster bisque from scratch of course!

Once again I hunted the internet for recipes. Some used chicken stock, some used a lobster base, all of them seemed a bit anemic. I want LOBSTER, and more lobster, did I mention lobster? So I decided to modify Thomas Keller’s French Laundry Cookbook recipe to create a bisque that could make an entire meal.

I serve this for two in huge ramen bowls with two lobster tails each. Yes, it is a bit much.. but see above. LOBSTER.

Ingredients

Two defrosted lobster tails uncooked, shelled and cut into medium dice.
Four sous vide lobster tails shell them before you cook them but the rest is the same. Reserve shells.
1/4 cup grapeseed oil
1 1/2 cups canned chopped tomatoes
1/2 cup chopped carrots
1 bunch tarragon
2 cups heavy cream
Water as needed
* Click to ingredient to choose one

Directions

1
Used a 12 inch sauté pan for this recipe. Or a really wide dutch oven might work.
2
Heat the oil in the pan on medium-high.
3
Take all six tail shells you now have sear them in the heated oil until they turn red about two minutes if your oil is hot enough.
4
Add tomatoes, carrots, tarragon, minced lobster meat, and then cover with till just submerged in water. The reason for the lobster meat is this originally called for whole lobster bodies. That would have given enough meat to work with. Since we only have tails we’re including the meat to add more lobster taste to the broth.
5
Bring to a boil for a couple minutes. Lot of gunk will rise and skim it off with a big spoon, then lower to a simmer.
6
Simmer for one hour but don’t let the liquid dissolve completely.
7
Strain once into a bowl with a larger mesh, then again through a chinois or couple layers cheese cloth to a clean sauce pan.
8
Simmer until reduce to one cup or add enough to water bring to become one cup and simmer.
9
Add the heavy cream and simmer until two cups. By the way if you don’t know what this looks like in your pan, before you start see what the level is for one and two cups with just cold water. Then you’ll know.
10
Reduce to two cups.
11
Strain again through the cleaned chinois and then split between two bowls.
12
Add the lobster tails.
13
Bask in the pure lobster deliciousness.