Lobster Bisque Recipe & Video

June 13, 2007 0 Comments

Lobster Bisque Recipe & Video

How to Make Lobster Bisque

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.

The ingredient list and recipe is below and if you are buying live lobsters, be sure to read my article, How to Buy Live Maine Lobsters and Not Get Ripped Off. The article will also give you a great resource for buying lobsters online.

Lobster

 

Lobster Bisque Recipe

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 8 servings

Ingredients

1 fresh lobster (about 1½ pounds)

2 tablespoons olive oil

1 shallot, minced

1 carrot, diced

1 rib celery, diced

1 leek (white part only), chopped

1 clove garlic, minced

1 tablespoon Cognac

2 cups chopped fresh tomatoes

2 tablespoons tomato paste

½ cup rice

½ tablespoon fresh tarragon, chopped

½ tablespoon fresh thyme, chopped

½ teaspoon salt

¼ teaspoon cracked black pepper

1/8 teaspoon ground red pepper

1 bay leaf

2 cups heavy cream

How To Prepare At Home

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!

Last modified on Thu 17 July 2014 10:39 am

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