Rich Lobster Bisque
- Ready In:
- 2hrs 15mins
- Ingredients:
- 20
- Serves:
-
4-6
ingredients
- 2 (10 ounce) lobster tails, split in half
- 4 cups water
- 1 tablespoon kosher salt or 1 tablespoon sea salt
- 2 tablespoons olive oil
- 2 cups dry white wine
- 3 cups chicken stock
- 1⁄4 cup unsalted butter, plus
- 1 tablespoon unsalted butter
- 1 cup fennel, chopped
- 1⁄2 cup shallot, chopped
- 1 cup fresh tomato, peeled seeded and diced
- 2 tablespoons brandy
- 2 tablespoons raw white rice
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1⁄8 teaspoon cayenne
- 1 bay leaf
- 1 sprig fresh thyme
- 1⁄2 cup heavy cream
- 1 teaspoon fresh lemon juice
directions
- If using frozen lobster tails, allow to thaw completely before beginning. Split tails in half lengthwise; this is easier if you start at the fan end. Devein the tails.
- In a saucepan with a steamer insert and a tight-fitting lid, bring water and salt to a boil. Place lobster tails into steamer insert shell-side down; cover tightly and steam 5-7 minutes. Remove lobster and reserve steaming liquid.
- When cool enough to handle, remove meat from shell with a fork, preferably in one piece. Chill meat until needed.
- Heat olive oil in a large skillet until shimmering. Add lobster shells and saute 5 minutes until flavors are released. Without removing the shells, deglaze the pan with white wine, chicken stock and the reserved steaming water. Simmer until reduced to about 6 cups, about 45 minutes. Strain.
- Meanwhile, melt 1/4 cup butter in a large saucepan. Add fennel and shallot. Saute 5 minutes until soft and translucent. Add strained lobster stock, tomato, brandy, rice, tomato paste, paprika, cayenne pepper, bay leaf and thyme. Simmer 45 minutes.
- Remove bay leaf and thyme. Puree with immersion blender or bar blender, using appropriate safety techniques for blending hot liquids.
- Off heat, stir in heavy cream and lemon juice. Keep warm.
- Melt 1 T butter in a heavy skillet over medium-high heat. Saute reserved lobster tails until warmed through. Slice tail meat and use to garnish large bowls of soup. Serve hot.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!