Prep 20 mins
Cook 40 mins
This recipe is based on the one from "The Silver Palate" cookbook by Julee Rosso & Sheila Lukins. They say, “Lobster Bisque is one of those extravagant and quintessential soups that must be prepared with tender loving care. Our version is made in the basic classical French tradition, though we’ve managed to eliminate a few of the time-consuming steps without sacrificing flavor. Savor this rich and soothing blend on a very special occasion.” We would have lobsters on New Years Eve, then I would make the bisque on NY day.
- 2 gallons water
- 2 live lobsters (1 to 1 1/4 pounds each)
- 6 tablespoons unsalted butter
- 1⁄3 cup cognac
- 1⁄2 cup shallot, chopped
- 3 tablespoons shallots, chopped
- 2 garlic cloves, minced
- 3 tablespoons tomato paste
- 2 1⁄2 cups dry white wine
- 1 teaspoon dried tarragon
- 1⁄2 teaspoon dried thyme
- 1 pinch red pepper flakes
- 2 bay leaves
- 3 tablespoons unbleached all-purpose flour
- 2 1⁄2 cups milk
- 3⁄4 cup heavy cream or 3⁄4 cup whipping cream
- salt & freshly ground black pepper, to taste
- 2 egg yolks
- Heat the water in a large stock pot to boiling. Drop in the lobsters and cook covered for 12 minutes. Remove the lobsters from the pot; reserve 4 cups of the water. Let the lobsters cool.
- When the lobsters are cool enough to handle, crack the shells and remove all the lobster meat. Finely dice the meat and set aside. Reserve the shells.
- Melt half the butter in a large skillet over medium heat. Add the lobster shells and pour in the Cognac. Heat until the Cognac is warm, then flame it with a match. When the flames subside, stir in 1/2 cup shallots, the garlic, tomato paste, wine, reserved cooking liquid, the tarragon, thyme, red pepper flakes, and bay leaves. Simmer uncovered for 30 minutes. Strain through a sieve into a bowl.
- Melt the remaining 3 tablespoons butter in a stock pot over medium-high heat. Add 3 tablespoons shallots and sauté 2 minutes. Add the flour and cook, whisking constantly, for 1 minute. Gradually whisk in the strained lobster stock; whisk until well blended. Whisk in the milk and cream and heat over medium heat until hot. Season to taste with salt and pepper.
- Whisk the egg yolks together in a small bowl. Whisk in 1/2 cup of the hot soup and then return to the pot; whisk until thoroughly blended. Stir in the reserved lobster meat. Heat for several minutes and serve immediately.