Lobster Bisque Recipe
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Category: |
Category: |
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Bisque |
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Ingredients: |
Ingredients: 2 tbsp1 Butter
1 tbsp Olive Oil
1 onion, finely chopped
2 Carrots, peeled and finely chopped
2 stalks Celery, finely chopped
1 tsp Fresh chopped thyme
1 tsp Fresh chopped Tarragon, plus more to serve
1 tsp Chicken Bouillon powder (1 cube)
½ tsp salt
¼ tsp fresh cracked Black Pepper
½ tsp Cayenne pepper
4 cloves Garlic, minced
2 tbsp tomato paste
3 tbsp all purpose flour
1¼ c dry white wine or sherry
4 c Lobster stock (see below) or seafood or fish stock
¾ - 1 c Heavy Cream
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Directions: |
Directions:Heat butter and oil in a large, heavy-based pot over medium heat. Sweat the onions, carrots, celery and fresh herbs. Cook until soft, about 5 minutes. Season with the bouillon powder, salt and pepper. Stir in 4 cloves of minced garlic and cook until fragrant, about 1 minute.
Mix in tomato paste, cook for an additional minute to coat vegetables. Sprinkle flour over mixture and cook for an additional 2 minutes while stirring.
Pour in wine, simmer and let reduce to half. Stir in lobster stock, reduce heat and gently simmer while stirring occasionally, until liquid has thickened slightly and flavors have blended, about 30 minutes.
Remove from heat, transfer mixture to a blender and blend until smooth. Alternatively, purée with an immersion blender until very smooth. Return to medium-low heat and stir in heavy cream.
TO SERVE THE LOBSTER BISQUE, mix ¾ of the cooked lobster meat into the bisque. Pour into individual serving bowls. Top each bowl with remaining lobster meat and extra tarragon. |
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Lobster Stock |
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Ingredients: |
Ingredients: 5 cups water
1 tsp Sea salt
4 Lobster tails (4-6 oz ea)
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Directions: |
Directions:Fill a large pot with 5 cups of water. Stir in sea salt and bring to a boil.
Add the lobster tails, cover with lid and let boil for 5 minutes, or until shells are bright red.
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.
Return the lobster shells back to the water in the pot. Bring to a boil, educe heat to medium-low and let simmer for an additional 15 minutes to draw as much flavor from the shells as possible.
While stock is simmering, chop the meat into bite-sized pieces and refrigerate. |
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Personal
Notes: |
Personal
Notes: TO REMOVE LOBSTER MEAT:
Place lobster tail on your counter with the back of the tail facing up. Use sharp kitchen shears to cut down through the center to the end of the tail. With your thumbs and fingers, open the shell to loosen it from the meat, opening the meat away from the shell side walls. Pull the meat up from the bottom of the shell to separate the shell from the meat underneath it.
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