Lobster Bisque
User Reviews
4.9
Lobster Bisque
Description
Lobster Bisque uses lobster shells and classic aromatics like carrot, onion, celery, garlic, and tomato paste to build a flavorful base. The shells are simmered with herbs such as bay leaf, thyme, and parsley to infuse the stock deeply. After a few hours, the rich stock is strained and enhanced by sautéed shallots in butter and olive oil, a splash of Grand Marnier, and fresh cream to enrich the soup. A dash of cayenne pepper adds a gentle heat. The slow simmering and careful straining result in a bisque with a smooth texture and concentrated lobster essence.
This bisque suits elegant dinners and can be served as a warming starter. It highlights the lobster flavor without overwhelming it, thanks to the balance of creamy and aromatic ingredients.
Ingredients
- 1 kilogram lobster shells heads and tail
- 2 carrot peeled and roughly chopped
- 2 onion peeled and roughly chopped
- 2 celery stalk
- 2 cloves garlic
- 2 tablespoons tomato paste
- 3 bay leaf
- 8 thyme sprigs
- parsley few sprigs
- olive oil extra virgin
- sea salt flakes
- black pepper in grinder
- 500 milliliters fresh cream
- 1 tablespoon Grand Marnier
- 1 orange
- 2 French shallots
- cayenne pepper
- butter
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.
Notes
User Reviews
Overall Rating
4.9
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