Lobster Bisque

Stuff

  • 1 or 2 lobsters [or 3-4 crabs]
  • 3/4 cup tomato paste
  • 1 cup coarsely chopped onion
  • 3/4 cup coarsely chopped celery, including leaves
  • 3/4 cup coarsely chopped carrot
  • 1 sprig thyme
  • 3-4 sprigs flat-leaf parsley – plus extra for garnish
  • 1/2 teaspoon saffron
  • 3 cups heavy cream
  • 1/2 cup cream sherry
  • 1 tbspn freshly ground black pepper
  • 1 tbspn cup cornstarch

Method

  • Cook lobsters immersed in boiling water – simmer for 20 minutes. Do not overcook. Remove lobsters – save all the water
  • Clean the meat off the lobster – retain everything else
  • 5 cups of lobster water in stockpot – put on low heat. Place shells in stockpot include all roe and tomalley. Add 1/2 cup tomato paste. Simmer on low heat for 1 1/2 hours – stir occasionally. Do not overheat. Sieve (should be approx 8 cups).
  • 2 cups of lobster water in stockpot – put on high heat. Add onions, celery, carrots, thyme, parsley and saffron. Boil on high heat for 30 minutes – stir every 5 minutes. Add 1/4 cup tomato paste and black pepper. Turn down heat and simmer 30 minutes – stir every 5 minutes. Sieve & add to the lobster stock.
  • Put combined stocks on medium heat. Add heavy cream slowly, using whisk to blend. Add sherry – Simmer on low heat for 20 minutes. Mix cornstarch with 1/4 cup water and slowly add to bisque with whisk – Simmer on low heat for another 20 minutes.
  • Place lobster meat in bowl and add bisque. Garnish with parsley

Quantities

  • Approx 6 cups

Variations

  • Use crab or prawn bodies
  • A fresh red chilli in with the onions for a little kick

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s