Florida Department of Agriculture and Consumer Services

Lobster Bisque

Posted April 4, 2013 in Starters, Sides, Entrees, Lobster

Lobster Bisque

Ingredients:

  • 1 ½ pounds cooked spiny lobster meat
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 rib celery, finely chopped
  • 1 carrot, finely chopped
  • 1 tomato, finely chopped
  • 6 cloves garlic, chopped
  • 2 tablespoons fresh tarragon leaves, chopped
  • 2 tablespoons fresh thyme leaves, chopped
  • 1 bay leaf
  • 8 black peppercorns
  • 1/2 cup brandy
  • 1/2 cup dry sherry
  • 4 cups fish stock or bottled clam juice
  • 1/4 cup tomato paste
  • 1/2 cup heavy cream
  • 1 ½ tablespoons cornstarch
  • 2 tablespoons water
  • salt and pepper to taste

Directions:

  1. Slice cooked lobster meat into medallions, reserving a few slices for garnish.
  2. Coarsely chop remaining slices; cover and chill.
  3. In a 6-quart stockpot, sauté the vegetables, garlic, herbs and peppercorns in oil over medium-high heat until soft.
  4. Add the brandy and sherry; simmer until most of the liquid is evaporated.
  5. Add the fish stock and simmer uncovered for 1 hour, stirring occasionally.
  6. Strain the stock into a large saucepan; discard remaining solids.
  7. Add tomato paste and simmer for 10 minutes until stock is reduced to 3 cups of liquid.
  8. Stir in cream and simmer for an additional 5 minutes.
  9. Combine cornstarch and water in a small bowl and whisk into bisque.
  10. Simmer for 2 minutes, stirring, until slightly thickened.
  11. Add chopped lobster meat and simmer until lobster meat is heated through.
  12. Add salt and pepper.
  13. Serve garnished with reserved lobster medallions.

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