Lobster Bisque

This is my favorite kind of recipe; it’s special and unusual, but still appeals to nearly everyone.  Rather than use whole, live lobsters (expensive and scary) I chose to use lobster tails that I bought on sale and stored in the freezer.  This is not a soup to use substitutes.  Real butter and cream are essential.  Because it’s so rich, serve it in small cups.

• 5-6 lobster tails
• 4 T. olive oil
• 5 T. butter
•  2 leeks, cut into chunks
• 1 onion, chopped
• 3 celery stalks, chopped
• 2 T. fresh thyme leaves
• 2 bay leaves
• zest of 1 orange
• 2 T. tomato paste
• 1/2 C. sherry or dry white wine
• 3 T. flour
• 4 C. fish stock, I used Kitchen Basics
• 4 C. cream
• 15-20 whole peppercorns
• salt and pepper
• Chives for garnish

Set aside half of the lobster tails.  Chop the other lobster tails into large chunks.  Heat half of the oil and butter in a large pot or Dutch oven over medium heat.  Add the lobster chunks, leeks, onions, celery, half of the thyme, half of the orange zest, and the tomato paste.  Cook until the vegetables are soft, about 15 minutes.  Add the sherry and sprinkle with the flour.  Stir and cook for another 4 minutes.  Add the fish stock and enough water to cover the lobster pieces.  Be sure to stir up all the browned bits from the bottom of the pot.  Add the cream and simmer for about 45 minutes.  Strain the whole thing into a clean pot.  You will have about 6 cups of creamy deliciousness.

Meanwhile, heat a large skillet over medium heat and add the rest of the oil and butter.  Add the remaining lobster tails and the rest of the herbs, orange zest, and peppercorns.  Toss to coat and continue to cook until the lobsters are done, about 12 minutes.  Remove the meat from the lobster shells and give it a rough chop.  Add the lobster meat to the soup.  Taste and adjust seasoning.  Ladle the soup into little heated cups and garnish with chopped chives.

 

 

 

About these ads