In The Kitchen: Lobster Bisque - | Lufkin and Nacogdoches, Texas


In The Kitchen: Lobster Bisque

Lobster Bisque
Serves: 4

6 Cups of water
2 Cups dry white wine
2 Cups fish stock
2, Live Maine Lobsters, 1 1/4 pounds each
1/2 Cup butter, salted
1 Cup onions, finely chopped
1/2 Cup carrots finely diced
3 Tbs. olive oil
1/2 Cup celery, finely diced
1 Tsp. Garlic, minced
1/2 Cup all purpose flour
1/4 Cup cognac (or brandy)
1 1/2 Cups tomatoes, seeded and diced
1 Tsp. Paprika
1/2 Tsp.thyme
1/4 Tsp.ground red pepper
1 Cup heavy cream


1.Place, the water, the white wine and the fish stock into a wide, deep pot and bring to a boil on high heat.
2.Place lobsters, topside down, in the broth. Reduce heat to medium and cook covered for approximately 6 min. With a pair of tongs, turn lobsters and cook covered for another 6 min.
3.Remove lobsters from broth and put them to the side. When the lobsters are cool enough to handle, begin removing the meat from the shell dicing the pieces into 1/2 inch cubes. Store the lobster meat in the refrigerator until later. Place the lobster shells back into the broth, reduce heat to a simmer and cook uncovered for 20 min.
4. Strain the broth through a sleeve into a container and store in the refrigerator until later. Discard the lobster shells.
5.Put your pot back on the stove under medium heat. Pour in the melted butter.
6.Once the butter is heated up, sautee' the onions, carrots, celery and garlic for 3 to 4 min.
7.Add the cognac (or brandy) and cook until the alcohol has evaporated.
8.Mix in the flour, stirring with a heavy gauge spatula or spoon until the mixture is blond in color and has a buttery aroma.
9. Mix the diced tomatoes, paprika, thyme and ground pepper with the cold broth for the refrigerator. Then, pour the broth slowly into the butter and vegetable mixture. Cook uncovered for 30 min. under medium low heat, stirring frequently so not to burn.
10. Remove bisque from heat. Place small amount of bisque into blender and America. Pour pureed bisque into pot with remaining amount.
11. Add chopped lobster meat back and heavy cream, heat and serve. If the soup is too thick, thin it by adding milk or water prior to serving.

Powered by Frankly