Lobster Bisque – Decadent & Delicious
NW BOATING RECIPE: Bisque may be one of the most decadent ways to prepare already decadent seafood. Bisque itself is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth of crustaceans. It can be made from lobster, crab, shrimp or crayfish. With bisques, the best of both the ocean and the kitchen fits in one little bowl. This goes double true when it’s made with meat as rich as that of lobster, and few will ever say no to anything so rich, creamy, and delicious.
Be Sure to Go for Larger-Sized Lobsters if Possible
Ingredients
4 (1 1/2-pound) lobsters
1 1/2 cups tomato paste
1 1/2 cups coarsely chopped onion
1 1/2 cups coarsely chopped celery, including leaves
1 1/2 cups coarsely chopped carrot
1 sprig thyme
3 sprigs flat-leaf parsley, plus extra, for garnish
1/2 teaspoon saffron
6 cups heavy cream
1 cup cream sherry
2 tablespoons freshly ground black pepper
1/4 cup cornstarch
Preparing the Meal
- Fill a large stockpot with water and bring to a boil. Allow enough water to cover lobsters completely when they’re immersed. Place your live lobsters in boiling water head first to minimize splashing. When water boils again, turn the heat down, and let simmer for 20 minutes.
- Do not overcook lobsters. Remove lobsters from the pot using tongs, but be sure to save all the water in stockpot as it’s now a flavorful stock.
- Place 10 cups of stock in a clean stockpot and put on low heat. Clean claws and tails of lobsters and reserve meat, legs, and swimmerets. After lobsters are cleaned, place shells in stockpot with 10 cups of stock.
Cut Up the Lobster Meat, But Don’t Forget to Include the Roe & Tomalley
- Cut bodies in quarters and place in stockpot, making sure to include all roe and tomalley in pot. Add 1 cup tomato paste and simmer on low heat for 1 1/2 hours, stirring occasionally. Be careful not to have heat so high as to burn stock.
- Pour entire contents of pot through sieve into clean stockpot. There should now be 8 cups of strikingly red stock.
- Place onions, celery, carrots, thyme, parsley and saffron in a large saute pan, add 4 cups stock from original stock pot and put on high heat for 30 minutes, stirring every 5 minutes.
- Add 1/2 cup tomato paste and black pepper. Turn down heat and simmer 30 minutes, stirring every 5 minutes.
Stir Your Bisque Mixture Regularly
- Press entire contents of saute pan through sieve into stockpot of 8 cups previously made stock.
- To finish Bisque, put pot on medium heat. Add heavy cream slowly, using whisk to blend. Add sherry.
- Simmer on low heat for 20 minutes; bisque will thicken slightly. Mix cornstarch with 1/4 cup water and slowly add to bisque with whisk. Simmer on low heat for another 20 minutes. If you prefer your bisque to be thicker, you may add more cornstarch.
- Place pieces of previous cleaned lobster meat in bowl and add 1 cup of bisque. Garnish with legs and swimmerets around the bowl and one parsley leaf in center, if desired.
Salty Dog Boaters, Try This Recipe!
