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Lobster Bisque

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.
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Prep Time 30 minutes
Cook Time 1 hour 55 minutes
Total Time 4 hours 5 minutes
Servings 4

Ingredients
  

  • 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

Fish Stock

  • 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

Instructions
 

Lobster Bisque

  • 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.

Fish Stock

  • 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.