Homemade Lobster Bisque
Serves 1
Directions
- 1Thaw lobster tails in cold water.
- 2Remove the meat, clean it, cut it into tiny pieces and place in the fridge.
- 3Melt butter.
- 4Sauté celery, shallots and garlic.
- 5Season with a little salt.
- 6Add in peppercorns, bay leaves, fresh thyme, fresh parsley, and seafood seasoning.
- 7Pour in white wine.
- 8Nestle in lobster shells.
- 9Add about 8 cups of water.
- 10Simmer for about 45 minutes until you get a rich lobster stock.
- 11Remove larger pieces with a slotted spoon.
- 12Run the rest through a mesh strainer and keep warm.
- 13Gently poach the lobster in a little butter.
- 14Once removed, add in roughly chopped carrots, celery, shallots.
- 15Season with a little salt.
- 16Add in fresh thyme, tomato paste.
- 17Let this go for a few minutes.
- 18Dust everything with flour and cook off the raw flour taste.
- 19Gradually add in lobster stock until desired consistency.
- 20Blend everything with an immersion blender.
- 21Pour in some heavy cream and allow that to heat through.
- 22Finish with sherry wine.
- 23To serve, add buttery lobster into bowls.
- 24Ladle in the rich and creamy bisque.
- 25Finish with fresh parsley, freshly cracked black pepper, and a little more heavy cream.
Ingredients
- lobster tails
- butter
- celery
- shallots
- garlic
- salt
- peppercorns
- bay leaves
- fresh thyme
- fresh parsley
- seafood seasoning
- white wine
- lobster shells
- 8 cups water
- roughly chopped carrots
- tomato paste
- flour
- heavy cream
- sherry wine
- freshly cracked black pepper
Equipment
slotted spoonmesh strainerimmersion blenderbowls
Tips
- Try not to overcook the lobster when poaching.
- Gradually add lobster stock until desired consistency.
- Finish with fresh parsley, black pepper, and a little more heavy cream.
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