Lobster Bisque

Name: Lobster Bisque
Prep time: 15 min
Cook time: 2 h 50 min
Total time: 3 h 5 min
Yield: 4 servings
Ingredients: 1 kilogram lobster shells; 2 carrots; 2 onions; 2 stalk celery; 2 cloves garlic; 2 tablespoons tomato paste; 3 bay leaves; 8 sprigs thyme; few sprig parsley; olive oil; sea salt flakes; pepper grinder; 500 milliliters fresh cream; 1 tablespoon Grand Marnier; 1 orange; 2 French shallots; cayenne pepper; butter

User Reviews

4.9

138 reviews

Excellent

Prep Time
15 mins
Cook Time
2 hrs 15 mins
Total Time
3 hrs 5 mins
Servings
4 servings
Course
Soup
Cuisine
French

Lobster Bisque

Iris Warren

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Ingredients

Servings

1 kilogram lobster shells heads and tail
2 carrots peeled and roughly chopped
2 onions peeled and roughly chopped
2 stalk celery
2 cloves garlic
2 tablespoons tomato paste
3 bay leaves
8 sprigs thyme
few sprig parsley
olive oil extra virgin
sea salt flakes
pepper grinder
500 milliliters fresh cream
1 tablespoon Grand Marnier
1 orange
2 French shallots
cayenne pepper
butter

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Instructions

Crack, break or chop the shells into pieces (approximately the size of a thumb nail).
In a large heavy based pot over high heat add a few tbsps of olive oil and sauté the carrot, onion, celery and garlic until soft.
Add the shells and tomato paste and continue to cook a further 5-8 minutes.
Add 2-3 litres of water, enough to cover all the ingredients plus about 5 cm’s, (2-3 inches).
Add the bay leaves, thyme, parsley and a couple pinches of salt and cracked pepper.
Bring the stock to the boil and reduce to a simmer and allow to cook for 2-3 hrs.
Throughout the simmering occasionally skim the impurities and oils off the surface.
Allow stock to cool and strain through a colander, allowing all the solids to drain of all liquids.
Discard the solids and pass the stock through a fine chinois at least twice.
In a medium saucepan over medium heat sauté the eschalots in a little butter and olive oil.
Once they start to go slightly soft add a pinch of cayenne pepper and the orange zest and cook a little further.
Add the Grand Marnier, cook off the alcohol and add the cream and cook on high a further few minutes before adding the strained stock.
Once you’ve added the stock, bring it all to the boil and reduce to medium heat and simmer for a further 30 minutes before passing the bisque through the fine chinois one last time.
Return to stove, taste for seasoning and serve.