Lobster Bisque
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Lobster Bisque

have had this at restaurants so many times that i figured why not do it at home? its not too difficult. although i must mention here that having a heavy duty blender and a chinois sieve REALLY helps! mine didnt turn out quite as good as the restaurant version, but its a really yummy soup none the less...

Nirmala Prem

Ingredients

20-serving
  1. 1 1/2 pounds lobsters , each . 4
  2. 1 1/2 Cups tomato paste
  3. 1 1/2 Cups white onion , coarsely chopped
  4. 1 1/2 Cups celery , coarsely chopped
  5. 1 1/2 Cups carrot , coarsely chopped
  6. 1 leek , sliced
  7. 1 bay leaf
  8. 6 white peppercorns
  9. 1 mace
  10. 1 Sprig thyme
  11. 3 Sprigs parsley
  12. 1/2 Teaspoon saffron
  13. 6 Cups heavy cream
  14. 1 Cup sherry
  15. 2 Tablespoons black pepper , freshly ground
  16. 1/4 Cup cornstarch
  17. To Taste salt

Method

180 mins
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    Fill a large stockpot with enough water to cover the lobsters. meanwhile, as the water is heating up, place the lobsters in the freezer to put them to sleep.

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    When the water reaches a rolling boil, gently place the lobsters fresh out of the freezer into the pot.

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    When the water reboils, turn down the heat and simmer for 20 minutes. add the bay leaf, white peppercorns and mace at this stage.

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    Remove the cooked lobsters from the pot, and reserve the cooking liquid.

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    Place 10 cups of the stock (cooking liquid) in a clean stock pot and put on a low heat.

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    Remove the meat from the lobster tail and claws, cut into bite size pieces and set aside.

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    Place the lobster shells, legs, etc. (cut into pieces) in the stock pot and add 18/2 cup tomato paste. simmer on a low heat for about 1 1/2 hours.

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    Blend the contents of the stock pot in a heavy duty blender, and when pureed well, strain it through a chinois sieve. you should have approx. 8 cups of the soup base.

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    Place onions, celery, carrots, thyme, parsley and saffron in a large saute pan, add 4 cups stock from original stock pot and put on high heat for 30 minutes, stirring every 5 minutes.

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    Add 1/2 cup tomato paste and black pepper. Turn down heat and simmer 30 minutes, stirring every 5 minutes. Press entire contents of saute pan through sieve into stockpot of 8 cups previously made stock.

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    Put pot on medium heat. Add heavy cream slowly, using whisk to blend.

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    Add sherry. Simmer on low heat for 20 minutes; bisque will thicken slightly.

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    Mix cornstarch with 1/4 cup water and slowly add to bisque with whisk. Simmer on low heat for another 20 minutes.

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    Place pieces of previous cleaned lobster meat in bowl and add 1 cup of bisque.

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    Garnish with parsley.

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