Lobster Bisque is a sweet and decadent soup that can be served as a meal or as a starter. We used homemade fish stock, but if you do not have access to fish stock this recipe can be made with out it. The combination of flavors will satisfy any pallet.
- 14 ounces Raw lobster tail
- 2/3 cup Butter softened
- 7 Spring onions chopped
- 1 Onion chopped
- 1 Carrot chopped
- 1 Tbs Fish Sauce
- 4 Fresh flat-leaf parsley
- 1 Bay leaf
- 4 Black peppercorns whole
- 4 Cups Fish Stock
- 2 1/2 Cups Water
- 1/3 Cup All-purpose flour
- 1 3/4 Cup Tomato puree About 3 large tomatoes, pureed
- 1.5 Tbs Sherry
- 1/2 Cup Heavy cream
- 1 Pinch Ground nutmeg
- 2 Tsp Fresh tarragon
- 3-4 Pounds Fish frames: bones, head & skin of a large fish we used steelhead
- 2 Quarts Water
- 1 Onion
- 2 Bay leaves
- 3 Sprigs Dried Rosemary
- 2 Sprigs Dried thyme
- 1 Bunch Fresh flat-leaf parsley
- 2 Tbs Sherry
- 3 Carrots
- 3 Celery Stalks & leaves
- Salt & pepper to taste
- Gather your ingredients together.
- From the soft side of the shell, cut the lobster tail(s) in half lengthwise.
- Melt half the butter in a pan, add the scallions and onion and cook for 5 minutes, or until soft.
- Add the carrots and cook for 2 minutes.
- Add the lobster halves and cook for 3-5 minutes.
- In a large soup pot add the fish stock, parsley, bay leaf, peppercorns, and water.
- Add the lobsters to the stock pot and bring to a boil, reduce the heat and simmer for 20 minutes, skimming the surface as required.
- While the pot is simmering cut the tomatoes into quarters and puree in a blender.
- Remove the lobsters from the stock, cool slightly and remove the meat from the shells.
- Cut 4-6 thin slices from the lobster to use as a garnish and set aside.
- Set the lobster meat aside, crush the shells and return to the pan. Continue simmering for an additional 40 minutes.
- Strain the stock, with 2 layers of damp muslin or cheesecloth.
- In a blender, blend the remaining lobster flesh with a little of the tomato puree until smooth.
- In a separate pan, mix the flour and remaining butter to a paste.
- Add the pureed lobster to the pot along with the flour paste, tomato puree, sherry, cream, nutmeg and salt and pepper, to taste. Mix well.
- Add the tarragon and the remaining stock and cook, stirring continuously, over high heat until the soup boils and thickens.
- Reduce the heat and simmer gently for 5 minutes. If the soup is too thin cook down until you get the desired thickness.
- Season to taste and serve garnished with the reserved lobster and some sprigs of tarragon, if desired.
- In a large stockpot combine all the ingredients and cover with water. Bring to a boil and reduce to simmer and cook all day long on simmer. Strain with a fine-mesh strainer.