Lobster Bisque
- Ready In:
- 1hr 40mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
-
For the Fish Stock
- 3 (8 ounce) bottles clam juice
- 2 cups water
- 1⁄4 cup dry white wine
- 1⁄2 lb leek, including green tops,washed thoroughly,sliced
- 1⁄2 lb onion, sliced
- 1⁄2 lb mushroom
- 1⁄2 teaspoon dried thyme
- 1 bay leaf
-
For Completing the Bisque
- 3⁄8 cup butter
- 1⁄4 cup flour
- 2 teaspoons tomato paste
- salt
- cayenne pepper (be careful!)
- 3 (1 1/4 lb) boiled lobsters (Plunge live lobsters into boiling water. When water returns to a boil, cook lobster 5 min for the fi)
- 3⁄8 cup unsalted butter
- 2 teaspoons chopped parsley
directions
- Place stock liquids in a 6 quart pot.
- Add sliced onions, leeks, mushrooms, thyme and bay leaf.
- Bring to a boil over medium high heat.
- When it reaches the boiling point, reduce heat so the broth just bubbles a little.
- Let it simmer uncovered 20 minutes.
- Meanwhile shell the lobster, cut up and reserve the meat (keep the pincher meat whole and separate).
- Cut up the shells (except for the pincher shells) and put them in the bowl of a food processor.
- (not the pincher shells-they are too hard) Add the unsalted butter, cut into chunks, to the food processor.
- Pulse the food processer until the butter and shells are well mixed.
- Dump into the fish stock along with the pinchers and simmer partially covered for 20 minutes.
- Strain through several thickness of dampened cheesecloth.
- Melt 3/4 stick butter in a large saucepan.
- Stir in, off the heat, the flour, tomato paste, and seasonings.
- Gradually add the fish stock and stir over the fire until the bisque comes to a boil.
- Simmer 10 minutes.
- Stirring occasionally.
- Reserve pincher meat.
- Add other lobster meat to bisque.
- Simmer 5 to 10 minutes, stirring occasionally.
- Adjust seasonings.
- Ladle bisque into bowls; top each bowl with the meat from one pincher; sprinkle with parsley.
- Serve.
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RECIPE SUBMITTED BY
Normaone
Yosemite National Park, 0