With Father’s Day coming, I thought I would post this recipe on How to Make Lobster Bisque.
Some of you may be thinking of buying live Maine lobsters for dad this weekend and not sure what to do with the head and shells after you feast on the tail and claws. This video from Stew Leonard’s will show you how to make a delicious Lobster Bisque with those parts you typically throw away.
Fill a large pot of water and bring to a boil. Add the lobster, head first, and cook for 10 minutes, or until the lobster is completely red. Using tongs, remove the lobster to a bowl. Set aside to cool slightly. Reserve 4 cups of the cooking water.
Meanwhile, in a large saucepan, heat the oil over medium-high heat. Add the shallot, carrot, celery, leek, and garlic. Cook, stirring, for 5 minutes.
Add the Cognac and cook, stirring constantly, for 2 minutes.
Add the reserved lobster water, 2 cups additional water, tomatoes, tomato paste, rice, tarragon, thyme, salt, black pepper, red pepper, and bay leaf. Bring to a boil. Reduce the heat to low, cover, and simmer for 25 minutes.
While the soup is cooking, shell and cut the lobster into bite-sized pieces. Remove and discard the bay leaf. Place the mixture in a blender and puree.
Return to the pan and add the cream. Bring to a simmer.
Add the lobster and serve.
Enjoy this seafood soup on a cold winter's day and enjoy all your favorite flavors of summer!
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