Starfire (aka Wendy)'s Note:
This is from the Red Lobsters. They were nice enough to give me the recipe. - The best of the ocean — and the kitchen — fits in one little bowl. As rich and delicious as lobster can be, it’s a bisque that beats all.
My Private Note
Units: US | Metric
- 6 cups water
- 2 cups dry white wine
- 2 cups fish stock
- 2 (1 1/4-1 1/2 lb) live lobsters
- 1/2 cup melted butter, salted
- 1 cup onion, finely diced
- 1/2 cup carrot, finely diced
- 1/2 cup celery, finely diced
- 1 teaspoon garlic, minced
- 1/2 cup all-purpose flour
- 1/4 cup cognac or 1/4 cup brandy
- 1 1/2 cups tomatoes, seeded and diced (fresh or canned)
- 1 teaspoon paprika
- 1/2 teaspoon thyme
- 1/4 teaspoon ground red pepper
- 1 cup heavy cream
- 1Place the water, the white wine and the fish stock into a wide, deep pot (or a Dutch oven), and bring to a boil on high heat.
- 2Place lobsters, topside down, in the broth. Reduce heat to medium and cook covered for approximately 6 minutes. With a pair of tongs, turn lobsters and cook covered for another 6 minutes.
- 3Remove lobsters from broth and put them to the side. When the lobsters are cool enough to handle, begin removing the meat from the shell, dicing the pieces into ½-inch cubes. Store the lobster meat in the refrigerator until later. Place the lobster shells back into the broth, reduce heat to a simmer and cook uncovered for 20 minutes.
- 4Strain the broth through a sieve into a container and store in the refrigerator until later. Discard the lobster shells.
- 5Put your pot (or Dutch oven) back on the stove under medium heat. Pour in the melted butter.
- 6Once the butter is heated up, add the onions, carrots, celery and garlic. Sautee for 3 to 4 minutes.
- 7Add the cognac (or brandy) and cook until the alcohol has evaporated.
- 8Mix in the flour, stirring with a heavy gauge spatula or spoon until the mixture is blond in color and has a buttery aroma.
- 9Mix the diced tomatoes, paprika, thyme and ground pepper with the cold broth from the refrigerator. Then, pour the broth slowly into the butter and vegetable mixture. Cook uncovered for 30 minutes under medium low heat, stirring frequently so not to burn.
- 10Remove bisque from heat. Blend small amounts of bisque in blender and then puree. Puree all of the bisque and pour pureed bisque back into pot with remaining amount.
- 11Add chopped lobster meat and heavy cream, heat and serve. If the soup is too thick, thin it by adding milk or water prior to serving.
- 12Chef's Tip:.
- 13Adding a touch of brandy or sherry to the stock can bring a wonderful touch to this classic preparation.
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Nutritional Facts for Red Lobster Lobster Bisque
Serving Size: 1 (1164 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 877.7
- Calories from Fat 440
- Total Fat 48.9 g
- Saturated Fat 29.1 g
- Cholesterol 413.2 mg
- Sodium 1245.4 mg
- Total Carbohydrate 27.0 g
- Dietary Fiber 2.6 g
- Sugars 5.6 g
- Protein 60.4 g