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.
|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|