Restaurant Quality Lobster Bisque
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4.8
36 reviews
Excellent
Restaurant Quality Lobster Bisque
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In this creamy Lobster Bisque Recipe you'll find chunks of sweet lobster meat in a beautifully rich, seasoned broth made from the strained liquid of the sautéed lobster shells, vegetables and herbs.
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Ingredients
- 2 live lobsters See Note 1
- 2 teaspoons kosher salt
- 2 tablespoons olive oil
- 1 medium carrot chopped
- 2 ribs celery chopped
- 1 medium white onion chopped
- 2 cloves minced garlic
- 1 teaspoon dried tarragon
- 1 teaspoon dried thyme
- 3 tablespoons tomato paste
- 1/8 teaspoon cayenne pepper See Note 2
- 1 1/2 cups sherry
- 3 cups clam broth See Note 3
- 1/2 cup long grain white rice See Note 4
- 1 cup heavy cream
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Instructions
- Steam lobsters in an 8- to 10-quart stockpot. Bring 2 inches of water and salt to a boil over high heat. Using metal tongs or gloves, place the lobsters head first into the pot and cover tightly. When water returns to a heavy boil, turn the heat down to a rolling boil and steam lobsters for 9 minutes for the first pound, and add 4 minutes for each additional pound. Steamed lobsters will be bright red when done. Remove with metal tongs or gloves and place in cool water or let cool for 3-5 minutes before removing meat from shell. Reserve the steaming liquid.
- Twist lobster claws and tails off. Using the side of a kitchen knife or nutcracker, crack the knuckles and claws and take meat out, reserving any liquid that comes out of the shells and on cutting board. Set the tail on a hard surface and use your hand to press down and crack the shell. Remove the tail meat and slice in half lengthwise, removing the black intestinal vein. Coarsely chop the meat and refrigerate. Roughly chop the shells along with all the lobster remains into small pieces and set aside.
- Heat olive oil in a large pot over medium heat, then add the carrot, celery, onion, garlic and herbs. Sauté until the onions are translucent, about 5 minutes. Add the lobster shells, liquid and remains and cook for 6 minutes more. Add tomato paste and cayenne pepper and cook 4 minutes.
- Add the sherry (ignite or cook for alcohol to evaporate). Add clam juice and 1 cup of reserved lobster-steaming liquid. Bring to a simmer and cook covered, for 1 hour. Strain the broth through a colander/sieve, pressing down hard on solids to extract as much liquid as possible.
- Wipe out the pot and pour in the broth. Add the rice, bring to a boil, cover and cook on low for at least 30 minutes, or until the grains are cooked and VERY soft. Blend the bisque in a blender or food processor, then pass through sieve again, pressing down hard on solids to extract as much liquid as possible. Add cream and bring to a low simmer. Add the chopped lobster meat and heat through. Season to taste with salt and serve.
Notes
- 2 live lobsters should be about 3 pounds total depending on size.2. Feel free to substitute white pepper if desired.3. Substitute fish stock if available.4. I use long grain white rice, do not use any type of converted rice as the consistency will not be smooth.
- *Adapted from a recipe by James Sakatos.
Nutrition Information
Show Details
Calories
516kcal
(26%)
Carbohydrates
32g
(11%)
Protein
14g
(28%)
Fat
29g
(45%)
Saturated Fat
14g
(70%)
Cholesterol
161mg
(54%)
Sodium
2285mg
(95%)
Potassium
523mg
(15%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
4095IU
(82%)
Vitamin C
7mg
(8%)
Calcium
137mg
(14%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 516 kcal
% Daily Value*
| Calories | 516kcal | 26% |
| Carbohydrates | 32g | 11% |
| Protein | 14g | 28% |
| Fat | 29g | 45% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 161mg | 54% |
| Sodium | 2285mg | 95% |
| Potassium | 523mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 4095IU | 82% |
| Vitamin C | 7mg | 8% |
| Calcium | 137mg | 14% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
36 reviews
Excellent
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