Lobster Bisque
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soups
Serves: 4
Ingredients
  • 1 lobster (approximately 2 lbs)
Stock:
  • Lobster shell
  • 8 cups water
  • 1 cup white wine
  • ½ a bunch fresh parsley
  • 2-3 dry bay leaves
  • ½ - 1 Tablespoon black peppercorns
  • salt, to taste
Bisque:
  • 3 lbs tomatoes, seeds removed (about 9 tomatoes)
  • 1 Tablespoon olive oil
  • 1-2 Tablespoons brown sugar
  • 1 onion or 3-4 shallots, minced
  • 2-3 carrots, chopped
  • 2 celery stalks, chopped
  • 2-3 garlic cloves, minced
  • 1 Tablespoon butter
  • salt, pepper
  • 2 Tablespoons flour
  • ⅓-1/2 cup heavy cream
  • ½ Tablespoon butter (to saute the lobster meat)
  • fresh herbs, minced, to garnish soup
  • Parmesan Herb Croutons, optional
Instructions
  1. Preheat the oven to 450 degrees Fahrenheit. Line a rimmed baking sheet with aluminum foil.
  2. Take the seeds out of the tomatoes, coarsely chop the tomatoes and place them on the prepared baking sheet. Toss the tomatoes with the olive oil, brown sugar and season with salt and pepper. Spread the tomatoes out evenly on the baking sheet and roast the tomatoes for about 40 minutes, just until most of the liquid cooks off and the tomatoes are slightly charred in some areas.
  3. Meanwhile, place the lobster in the freezer for about 30 minutes. Supposedly, this sedates the lobster.
  4. Bring a large pot of water to a boil. Season with salt. Cut off the rubber bands off the lobster claws. Add the lobster to the boiling water making sure it's completely submerged. Cook the lobster for about 10 minutes. The lobster will turn pink when it's done cooking. Take the lobster out of the water, but set the water aside. We will use some of it to make the flavorful lobster stock.
  5. When the lobster is cool enough to handle, take the lobster meat out of the shell. There will be some meat in the claws and most of it will be in the tail. Chop the lobster meat into bite sized pieces.
  6. Save the claw shells and the tail shell and place them in the stock pot with 8 cups of the water that we used to cook the lobster in. Add the white wine, bay leaves, black peppercorns and parsley. Season with salt. Cook the stock for about 30 minutes.
  7. In another pot, melt the butter and add the shallots, carrots, celery and garlic. Season with salt and pepper. Cook for about 7 minutes, until the vegetables have softened.
  8. Add the flour and mix it in until it's completely incorporated. Cook it for about a minute, just to cook off the raw flour taste.
  9. Add the roasted tomatoes, mix to combine and slowly add in the strained lobster stock, about a cup at a time, mixing it well, to get all the lumps out.
  10. Add as much of the lobster stock as you like, depending on the consistency that you like your bisque to be. I used almost all of the stock, with about 2-3 cups left over.
  11. Bring the bisque to a boil and continue to cook for about 10-15 minutes.
  12. Puree the soup in batches in a blender. Return to the soup pot. Add the cream and mix to combine. Season with salt and pepper, if needed.
  13. Meanwhile, melt about ½ a Tablespoon of butter in a skillet, add the chopped lobster, season with salt and pepper and cook for just a minute or two. This step is completely optional. I like the buttery taste, the additional salt and the slightly browned lobster. You can add the chopped, cooked lobster to the soup without sauteing it.
  14. Garnish the soup with the lobster, fresh herbs and Parmesan Herb Croutons.
Recipe by Olga's Flavor Factory at https://www.olgasflavorfactory.com/recipes/soups/lobster-bisque/