Ingredients of Lobster Bisque
2 live lobsters (about 1 1/2 pounds each)
4 tablespoons unsalted butter
1 small onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, minced
2 tablespoons tomato paste
1/4 cup brandy
1/2 cup dry white wine
4 cups seafood or chicken stock
1 bay leaf
1/4 teaspoon dried thyme
1/2 cup heavy cream
Salt and freshly ground black pepper, to taste
Fresh chives or parsley, for garnish
Instructions for making Lobster Bisque:
Prepare the Lobster:
Fill a large pot with water and bring it to a boil. Add the live lobsters and cook for 8-10 minutes until they turn bright red.
Remove the lobsters and let them cool. Once cooled, remove the meat from the claws, tail, and knuckles, and set it aside.
Save the shells and bodies for the bisque.
Make the Stock:
In a large pot, melt 2 tablespoons of butter over medium heat. Add the lobster shells and sauté for 5-7 minutes until they become fragrant.
Add the chopped onion, carrot, celery, and garlic, and sauté for another 5 minutes.
Stir in the tomato paste and cook for 2 minutes.
Add the brandy, white wine, seafood or chicken stock, bay leaf, and thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes.
Blend the Bisque:
Remove the bay leaf from the pot. Use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the mixture to a blender in batches.
Strain the blended soup through a fine-mesh sieve into a clean pot, pressing down on the solids to extract as much liquid as possible.
Finish the Bisque:
Return the strained bisque to the stove over low heat. Stir in the heavy cream and the remaining 2 tablespoons of butter. Season with salt and pepper to taste.
Add the reserved lobster meat to the pot and heat through.
Serve:
Ladle the bisque into bowls and garnish with fresh chives or parsley. Serve hot.
Enjoy your homemade lobster bisque with crusty bread or a light salad!
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