Lobster Bisque

By on July 23, 2016

Here is another great take on lobster bisque contributed by Greg Perls, one of our avid cooking fans and user of our More Than Gourmet products.

Delicious lobster bisque

Delicious lobster bisque

Lobster at one time was the poor mans seafood and through the centuries lobster has become a dish fit for kings. So be a king or a queen for a day and enjoy this fabulous recipe.

Lobster Bisque
 
Cook time
Total time
 
Here is another great take on lobster bisque contributed by Greg Perls, one of our avid cooking fans and user of our More Than Gourmet products. Lobster at one time was the poor mans seafood and through the centuries lobster has become a dish fit for kings. So be a king or a queen for a day and enjoy this fabulous recipe.
Author:
Serves: 4-6
Ingredients
  • 2 live lobsters, approximately 1 lb each
  • 2 tbs olive oil
  • 1 onion, sliced
  • 1 large stalk celery, sliced
  • 1 small carrot, sliced
  • 1 fresh head garlic, cut in half crosswise
  • 1 fresh tomato, sliced
  • 2 tbs fresh tarragon, chopped
  • 2 tbs fresh thyme, chopped
  • 2 bay leaves
  • 8 whole black peppercorns
  • ½ cup brandy
  • ½ cup dry sherry
  • 1.5 oz lobster stock, More Than Gourmet Glace de Fruits de Mer diluted in 4 cups hot water ***
  • ¼ cup tomato paste
  • ½ cup whipping cream
  • 2 tsp cornstarch
  • 1 tbs water
  • puff pastry for topping
Instructions
  1. Bring large pot of water to a boil.
  2. Add lobster head first and boil until cooked through, about 8 minutes.
  3. Using tongs, transfer lobsters to large bowl reserving 2 cups of the cooking liquid. Allow lobsters to cool.
  4. Working over a large bowl to catch juices, cut off lobster tails and claws.
  5. Crack tail and claw shells and remove lobster meat.
  6. Coarsely chop lobster meat, cover and chill.
  7. Coarsely chop lobster shells and bodies and transfer to a medium size bowl. Reserve juices from lobster in a large bowl.
  8. Heat olive oil in a heavy large pot over high heat.
  9. Add lobster shells and bodies and saute until shells begin to brown, about 8 minutes.
  10. Add onion and next 8 ingredients.
  11. Mix in brandy and sherry.
  12. Boil until almost all the liquid has evaporated, about 4 minutes.
  13. Add lobster/seafood stock, reserved 2 cups lobster cooking liquid and lobster juices from bowl and simmer for 1 hour.
  14. Strain soup through sieve set over a large saucepan, pressing firmly on solids to extract liquids.
  15. Whisk tomato paste into the soup.
  16. Simmer until soup is reduced to 3 cups, about 15 minutes. (can be prepared 1 day ahead. Cover and refrigerate.)
  17. Before serving add cream to soup and simmer 5 minutes.
  18. Dissolve cornstarch in 1 tablespoon water.
  19. Add to soup and boil until slightly thickened, about 2 minutes.
  20. Mix lobster meat into soup and stir to heat through.
  21. Ladle soup into bowls.
  22. Float a cooked 4 inch square of puff pastry on top and serve to rave reviews.

***These items are all available through the Club Sauce Website Store if they cannot be found at your local gourmet shop.

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