1 hr 55 mins
1 hr 30 mins
You are looking at this recipe because you like Lobster Bisque... look no further. This recipe is to die for! It was adapted from a recipe by Darren Lock, chef of The Point, a former Rockefeller lodge high in the Adirondacks. Start preparing the bisque as soon after cutting the lobsters as possible. MAKE AHEAD: The recipe can be made through Step 4 & refrigerated a day. Just rewarm before proceeding. Wine pairing: A dish of this complexity and grace deserves a wine with just as much. Try it with the rich and silky Selbach-Oster Wehlener Sonnenuhr Riesling Spätlese 2001 from Germany. Buy two bottles and save one for 2025.
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Units: US | Metric
- 3 quarts water
- 4 (1 1/2 lb) live lobsters, split lengthwise
- 1/4 cup pure olive oil
- 1 lb fennel bulb (halved, cored and coarsely chopped)
- 3 celery ribs, coarsely chopped
- 2 carrots, coarsely chopped
- 1 large onion, coarsely chopped
- 1 leek, halved lengthwise and coarsely chopped
- 1 unpeeled head of garlic, halved crosswise
- 1/2 cup all-purpose flour
- 2 tablespoons tomato paste
- 2 cups dry white wine
- 3 tablespoons armagnac or 3 tablespoons cognac, plus more for serving
- 1 sprig fresh thyme
- 1 bay leaf
- 1 pinch saffron thread
- 1 cup heavy cream
- salt & freshly ground black pepper
- 3 tablespoons finely chopped fresh parsley
- 1Boil water in a large stock pot.
- 2Twist claws and tails off lobsters and reserve bodies. Add claws and tails to the boiling water. Simmer tails for 3 minutes, and claws until they turn bright red all over, about 8 minutes. Remove lobster pieces as they finish cooking and place in a large bowl. Reserve the cooking liquid.
- 3Let the lobster cool slightly. Crack claws and remove the meat from the tails and claws, cover and refrigerate.
- 4Twist legs off the lobster and cut the bodies into large pieces.
- 5Heat olive oil in a large enameled cast-iron casserole. Add fennel, celery, carrot, onion, leek and garlic and cook over moderately high heat, stirring frequently, until the vegetables are browned, about 8 minutes.
- 6Add legs and body pieces to the casserole and cook over high heat, stirring, until shells start to brown, about 8 minutes.
- 7Sprinkle flour evenly over the shells and stir well. Add tomato paste and cook, stirring, until it starts to brown, about 3 minutes.
- 8Stir in wine and Armagnac and simmer for 3 minutes.
- 9Stir in thyme, bay leaf, saffron and the reserved lobster cooking liquid until smooth.
- 10Simmer broth over low heat, skimming occasionally, for about 1 1/2 hours. Strain broth and press on the solids to extract as much liquid as you can. Return broth to the casserole.
- 11Add heavy cream to the casserole and simmer for 5 minutes. Season the bisque with salt and pepper.
- 12Cut reserved tail and claw meat into 1" pieces. Add the meat to the simmering bisque and cook until just heated through, about 1 minute.
- 13Add a splash of Armagnac to 8 soup plates. Ladle the lobster bisque into the soup plates, garnish with the parsley and serve.
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Nutritional Facts for Lobster Bisque With Armagnac
Serving Size: 1 (924 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 595.9
- Calories from Fat 190
- Total Fat 21.1 g
- Saturated Fat 8.4 g
- Cholesterol 364.2 mg
- Sodium 1117.3 mg
- Total Carbohydrate 21.6 g
- Dietary Fiber 3.4 g
- Sugars 3.3 g
- Protein 67.2 g
The following items or measurements are not included: