Deconstructed Lobster Bisque
Ingredients
- 3 lbs lobsters, whole (2 x 1.5 pounds or substitute 3 lbs unpeeled shrimp)
- 2 cups water, plus more to stop lobster cooking
- 2 tablespoons unsalted butter, plus more for sauteing meat
- 2 stalks celery, rough cut ⓘ
- 2 carrots, large rough cut
- 1 onion, yellow rough cut ⓘ
- 4 garlic cloves, rough cut plus more for sauteing meat ⓘ
- 2 ounces tomato puree ⓘ
- 1 2/3 cups dry white wine (1/2 bottle) ⓘ
- 2 sprigs thyme ⓘ
- 4 bay leaves ⓘ
- 3 tablespoons unsalted butter ⓘ
- 3 tablespoons flour, all purpose ⓘ
- 1/4 cup brandy ⓘ
- 1/2 cup cream sherry ⓘ
- 2 cups heavy cream ⓘ
Instructions
- Blanch lobsters in salted, boiling water for 12 minutes and then immediately plunge into an ice bath. Crack lobster shells and remove meat. Set meat aside. If using shrimp, peel shrimp and set meat aside.
- Heat rondeau (a large pot, wide and low, with 2 handles) or other large pot to medium and add butter.
- When the butter stops bubbling, add lobster or shrimp shells, celery, carrots, onion, garlic, and tomato puree. Cook until lightly caramelized.
- Deglaze with white wine and add thyme, bay leaves, and water. Cook for at least 30 minute Strain stock and discard solids.
- Melt butter in a skillet over medium-low heat. Stir in the flour and cook over low heat for 5 minutes, stirring frequently. Add to strained liquid and stir to distribute, allowing mixture to thicken.
- Add brandy, sherry, and cream. Season with smoked paprika, salt and pepper.
- Saute lobster or shrimp meat in additional butter, garlic, salt, and pepper. serve with bisque.
Nutrition & Diet Analysis (per serving)
801
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).