Description
Rich and creamy soup made with lobster.
Ingredients
Scale
- 1.5 lbs live lobsters
- 4 tbsp unsalted butter
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 2 cloves garlic, minced
- 1/4 cup brandy
- 1/2 cup dry white wine
- 6 cups lobster stock (made from shells)
- 1 cup heavy cream
- 1/4 cup tomato paste
- 1 tbsp all-purpose flour
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Bring a large pot of salted water to a boil. Add lobsters and cook for 5-7 minutes until bright red. Remove lobsters from the pot and let cool slightly.
- Twist off the tails and claws from the bodies. Crack the shells and remove the meat. Reserve shells for making stock. Chop lobster meat into bite-sized pieces. Cover and refrigerate.
- In a large pot, melt butter over medium heat. Add onion, celery, and carrot. Cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
- Add reserved lobster shells to the pot. Cook for 5 minutes, stirring occasionally.
- Carefully add brandy and carefully ignite with a long match (optional). Let flames subside.
- Add white wine and scrape the bottom of the pot to loosen any browned bits. Cook until the wine has reduced by half.
- Stir in tomato paste and flour. Cook for 2 minutes, stirring constantly.
- Pour in lobster stock and bring to a simmer. Reduce heat and simmer for 30-40 minutes to allow flavors to meld.
- Strain the soup through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible. Discard shells and vegetables.
- Return the strained soup to the pot. Stir in heavy cream. Heat gently, but do not boil.
- Season with salt and pepper to taste.
- Add reserved lobster meat to the soup and heat through for a few minutes.
- Ladle bisque into bowls and garnish with fresh parsley.
Notes
- You can use pre-cooked lobster meat, but live lobsters provide the best flavor for the stock.
- If you don’t have enough lobster shells for stock, you can supplement with fish stock or vegetable stock.
- For a smoother bisque, you can puree the soup before adding the cream and lobster meat.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg
Keywords: lobster, bisque, soup, seafood, creamy