Description
This lobster bisque is my ode to Uncle Frank and my way of ensuring that I waste nothing. After we have enjoyed fresh steamed lobsters, I ensure all the meat is removed from the bodies and the legs have been rolled. The shells get combined with whatever vegetables I have readily available (carrot, leek, celery) and submerged in water to make a stock. The stock yields an extra depth of lobster flavor.
[gallery ids="1233,1235,1234,1224,1238,1230,1225,1227,1237,1232"]Ingredients
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- 1 Tbs butter
- 1 Tbs olive oil
- 1 1/4 cups onions, chopped (about 1 medium onion)
- 1 cups leek, chopped
- 1/2 cup carrots, chopped
- 1/2 cup celery, chopped
- 1 Tbs garlic, finely minced
- 1 cup white wine
- 1/4 cup brandy
- 1/4 cup sherry
- 14 ounce can tomato puree
- 3–4 cups lobster stock (or shrimp or seafood stock)
- 1 bay leaf
- 3 Tbs tomato paste
- 3/4 cup heavy cream
- 1 Tbs parsley
- 1 Tbs thyme
- 4 cups lobster meat, chopped (about 3 cooked lobster tails)
- Chives for garnish
- Salt and pepper to taste
Instructions
- In a large stock pot or Dutch oven, heat the butter and olive oil over medium heat. Add the onions and cover. Cook for about 10 minutes, stirring occasionally. Uncover and add the leeks. Cook for another 7-10 minutes, stirring occasionally. Add the carrots and celery. Cook for another 7-10 minutes, stirring occasionally. Add the garlic and cook for 1-2 minutes.
- Add the white wine, brandy, and sherry. Cook for about 10 minutes to reduce the alcohols.
- Add the tomato puree, stock, and tomato paste. Stir to combine. Simmer for about 20 minutes. Add heavy cream and simmer for 10-15 minutes. Add the parsley and thyme.
- Remove the bay leaves and puree the soup with an immersion blender.
- Add the lobster meat. Season with salt and pepper.
- Category: soups