Description
Classic lobster bisque emerges as a luxurious French coastal delicacy blending rich seafood essence with creamy textures. Seafood enthusiasts will savor complex layers of maritime flavor and culinary sophistication you can recreate at home.
Ingredients
Scale
Main Seafood Ingredient:
- 4 live lobsters (114 pounds or 51.7 kilograms each)
Vegetables and Aromatics:
- 2 carrots, diced
- 2 yellow onions, diced
- 4 celery ribs, diced
- 4 garlic cloves, crushed
- 3 sprigs parsley, plus more for garnish
- 3 sprigs tarragon, plus more for garnish
- 1 bay leaf
Liquids, Fats, and Seasonings:
- 4 ounces (113 grams) unsalted butter, plus more for garnish
- 1/3 cup (79 milliliters) olive oil
- 2 tablespoons tomato paste
- 1/4 cup (60 milliliters) brandy
- 1 cup (237 milliliters) dry white wine
- 5 cups (1.18 liters) chicken stock
- 1/2 cup (118 milliliters) heavy cream
- Salt
- White or black pepper
- Cayenne pepper to taste
- Ground coriander to taste
- Fresh chives for garnish
Instructions
- Humanely dispatch lobsters by placing them in the freezer for 15 minutes to minimize stress. Carefully separate tails and claws using sharp kitchen shears.
- Steam lobster tails at 212°F for 3-4 minutes and claws for 3 minutes until meat is just opaque and tender. Gently extract meat and set aside, preserving shells for stock preparation.
- Crush reserved lobster shells and caramelize in a blend of butter and olive oil until deep golden brown. Incorporate aromatic vegetables and tomato paste, developing rich foundational flavors.
- Deglaze the pan with fragrant brandy and dry white wine, scraping up concentrated browned bits from the bottom of the pot.
- Pour in seafood stock and collected lobster cooking liquid. Add fresh thyme, bay leaf, and peppercorns. Simmer uncovered for 45-60 minutes, allowing flavors to meld and intensify.
- Strain the stock through a fine-mesh sieve, pressing to extract maximum flavor from vegetables and shells. Blend strained stock with softened vegetables and heavy cream until silky smooth.
- Pass the bisque through another fine strainer to ensure ultravelvety texture. Season with sea salt, white pepper, and a touch of cayenne for subtle heat.
- Quickly sauté reserved lobster meat in brown butter with fresh chervil and tarragon. Ladle bisque into warmed bowls and garnish with delicate lobster morsels.
Notes
- Use fresh, high-quality lobsters for the most intense seafood flavor and richest taste.
- Keep shell pieces when browning to enhance the stock’s depth and complexity of flavor.
- Choose a dry white wine or cognac to deglaze for added sophistication and aromatic notes.
- Consider roasting vegetable shells beforehand to develop deeper caramelized undertones in the stock.
- Swap heavy cream with coconut milk for a dairy-free alternative that maintains creamy texture.
- Control simmering temperature carefully to prevent cream from separating or breaking.
- Reserve some whole lobster chunks for garnish to create visual appeal and textural contrast.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dinner, Appetizer
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 80 mg