Lobster and Corn Bisque

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READY IN: 1hr 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400°.
  • In a large saucepan, bring 4 quarts water, peppercorns and bay leaf to a boil; add lobster.
  • Cook 7 minutes.
  • Strain broth and reserve.
  • Allow lobster to cool to touch, then remove meat from shells.
  • Cut lobster meat into 1/2- to 1-inch chunks and refrigerate.
  • Place shells on a baking sheet.
  • Add carrots, celery, half the fennel, onion and reserved cobs.
  • Roast 1 hour, turning shells, vegetables and cobs so they don't burn.
  • Ten minutes before removing, spread with tomato paste.
  • Remove pan from oven and pour liquor onto vegetables, shells and cobs.
  • Transfer to saucepan of reserved broth.
  • Bring to a boil; simmer until reduced by half (8 cups), about 30 minutes.
  • Strain; discard solids.
  • Thinly slice remaining fennel; add to soup with corn and simmer 10 minutes.
  • Add cream and reserved lobster meat; cook until lobster is heated through, about 5 minutes.
  • Season generously with salt and pepper.
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