Sassy Kitchen Lobster Bisque
This is an easy recipe for making a delicious, not too tomato-ey (go with it, it’s a word – for now).
I’m not a big fan of tomato based soups. Never have been. Weird because I make one that I do like but that’s a whole other story.
Last weekend I was in the mood for lobster and that mood led to me driving about 25 miles south to pick up 2, 1 1/2 pound, live lobsters.
I wasn’t sure what I was going to do with them but I knew I wanted LOBSTER!
Turns out that those 2 lobster turned into 4 delicious dishes including this bisque.
I used every part of the lobster. I used the claws and tails as one might expect but I also used the body and all the shells. That’s how I make my bisque.
Here is what you’ll need:
2 – 1 1/2 Pound Lobsters
1 Cup Heavy Cream
1/2 Cup Cream Sherry (who remembers Harvey’s Bristol Cream?)
2 TBSP Butter
1TBSP Olive Oil
1/4 Cup Flour (A bit more if you like a thicker bisque)
5 Cloves Garlic – Minced
1 Carrot – Diced
1 Stalk Celery – Diced
1/2 Large Leek – Thinly Sliced/Diced
1 Shallot – Thinly Sliced/Diced
2 TBSP Tomato Paste
1 Bay Leaf
10 Threads Saffron
Salt & Pepper to taste (you guessed it, I used Morton’s Natures Seasons – It’s ALL IN THERE)
Chives or Scallions – optional
Pull out that stock pot and fill it with enough water to submerge the lobster. You may have to cook them 1 at a time. If you do that, don’t change the water between cooking.
Cook as desired. I boiled for about 10 minutes, turned off the water and let them set for 5 to 10 more minutes. Pull them out, break off the tails and let them cool enough to touch.
DO NOT RINSE OUT THE YUCKY STUFF. You’ll need that too.
Remove the claw, knuckle and tail meat. Chop and set aside for now.
Put the bodies and all the shells back in the pot with the water. Bring back up to a boil, reduce to a simmer and let it cook for 45 minutes to an hour.
Pull out the bodies and shells and toss them. They have served their purpose. 🙂
Now, I pour the lobster water into another container so that I can use the same pot.
Add the butter and oil to the pot over medium heat. Add the garlic, carrot, celery, leek and shallot. Cook for 5 minutes.
Add Tomato Paste. Cook for 3 to 5 more minutes. Let it “brown” a bit.
Slowly sprinkle the flour over the vegetables and stir to blend well. (add a little water if needed to blend) Cook for 2 more minutes. It will look like you’re messing it up. It’s ok, you’re not. (Sticks, looks like it may be burning – it’s ok)
NOW, slowly add 2 cups of the lobster water. Do this slowly so you can “deglaze” the pot and really incorporate the vegetable and flour mixture. Once that is all blended well, add 6 more cups of lobster water.
Toss in the bay leaf and a little pepper. I don’t salt yet because it’s tough to tell what’s going to happen with the salt as the liquid reduces. It’s easier (for me)to add it later.
Bring to a boil then reduce to a simmer and cook for 30 to 45 minutes.
Now add the cream sherry and cook for 15 more minutes.
Taste and add a little salt & pepper.
Remove the bay leaf.
Using an immersion blender, blend well to get rid of the chunks of vegetables. This will give you a nice velvety texture. You can do this in a standard blender in batches. Be careful, it’s a hot liquid.
Now it’s time to SLOWLY add the cream as you stir the bisque.
Add the saffron.
Taste again and add seasoning as desired.
You can keep the bisque on low until ready to serve but do not allow it to boil again. (Give it 5 to 10 minutes for the saffron to “come alive” and for the seasonings to really come together)
Top with chopped lobster meat and chives or scallions if using.
This recipe EASILY serves 6 to 8 as an appetizer portion or 4 as a main course.
Serve as an appetizer or with a nice salad for a delicious meal.