Lobster Bisque

photo by WorkingMom2three



- Ready In:
- 1hr
- Ingredients:
- 18
- Serves:
-
6
ingredients
- 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
directions
- 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.
Questions & Replies

Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
WorkingMom2three
Chelmsford, MA
<p>Given name is Lynne, married, mom of three beautiful and wonderful children, B-G-G - ages (in 11/2008) 12, 7, and 3. I work full time, so I have a very busy life. DH won't cook, so I'm always looking for 30 minute meals (and not of the Rachel Ray type - most of hers are too much work!). <br /> <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg alt= /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt= /></p>