Lobster Bisque Recipe

Lobster Recipe: Lobster Bisque

This lobster recipe will show you how to make French lobster bisque. Bisque is a thick, creamy soup with a lot of seasoning. Classic French bisque contains puréed crustaceans, such as lobsters, shrimps, crabs or crayfish. This lobster recipe should be served in a low tow-handles cup on a saucer.

Ingredients for Lobster Bisque Recipe

2 cooked lobsters (around 1 pound each)
1 medium sized onion
1 large carrot
1 stalk of celery
1 teaspoon of garlic clove
4 tablespoons of clarified butter
2 tablespoons of flour
½ cup dry sherry
1 cup of lobster stock
2 cups of heavy cream
¼ cup of brandy
1 tablespoon of tomato paste
1 sprig of fresh thyme
1 bay leaf
¼ teaspoon of paprika
Salt and pepper to taste

Lobster Recipe: Directions for Lobster Bisque

Remove meat and tamalley from the lobster shell.
Place in a bowl and leave to chill.
Mince onion, carrot and celery.
Chop the garlic.
Chop the lobster shells into really small pieces.
Heat up a sauté pan.
Add butter to the hot pan.
When the butter starts to smoke, add the chopped lobster shells.
Decrease the heat and cook the shells in butter for roughly 1 ½ minute. It is important to constantly toss the shells.
Add onion, carrot, celery and garlic to the sauté pan and cook for an additional 5 minutes.
Carefully stir in the flour and cook for another 2-3 minutes.
Place everything in a saucepan and deglaze the sauté pan using sherry.
After deglazing, the sherry with its new content should be poured into the saucepan.
Heat up the dish.
When all the ingredients are hot, add the lobster stock and the heavy cream slowly until the soup is thick.
Add brandy.
Add tomato paste, thyme, bay leaf and paprika.
Remove from heat and serve.

___________________________________________________________________________________
Copyright 2006 howtocooklobster.info
Lobster Bisque Recipe