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Member recipe

Lobster Bisque

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(1 ratings)

Member recipe by

Cooking time

Prep: 30 minutes Cook: 2 hours

Skill level

More effort

Servings

Serves 4

Indulgent, creamy, fiery and oh so very sexy. Valentines day for 2 or New Years Supper, this bisque is never out of place and so mild on the seafood taste that even the most difficult guest will be very pleasantly surprised. It is well worth the effort and cost.

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Ingredients

  • 1 Lobster (Approx 1lb)
  • 1l Boiling water
  • 1 Tbsp Sea Salt
  • Small Bunch of Parsley
  • 400 ml. White Wine. (Chardonnay is perfect)
  • 750 ml. Chicken Stock
  • 2 Chopped Shallots
  • 2 Cloves chopped Garlic
  • 1 Chopped Carrot
  • 2 Chopped Celery sticks
  • 75 g. Butter
  • 2 Bay Leaves
  • 2 Sprigs of Thyme
  • 1 Tbs Tomato Pure
  • 40 ml. Brandy
  • 80 ml. Dry Sherry
  • 150 ml. Double Cream
  • Juice from 1/2 Lemon

Method

  1. Boil water, add salt followed by Lobster, boil for 6 minutes. Remove lobster from water with tongs and place in cold water to cool. Reserve cooking liquid, this is your fish stock. If opting to use a ready cooked lobster you can substitute with other fish stock from a cube.

  2. Once cool enough to handle, place lobster on its back and with a chefs knife, cut the lobster from underneath, all the way from the tail to the head. Rinse away any tomally from the head cavities. Remove and refrigerate claw and tail meat.

  3. Heat 25 g. of the butter in your soup pot. Add the crushed lobster shells. Each piece should be not more than roughly 1 square inch. All pieces should be in contact with the butter, fry at medium high heat for 5 minutes until colour and smell is maximised.

  4. Deglaze the pot with the white wine, leaving the shells in the pot. Add the parsley, reserved salted boiling water and the chicken stock. Leave to boil slowly for 45 minutes. Place a lid on the pot after half the cooking time.

  5. Meanwhile, prep your veg and sautee in the rest of the butter. Once the stock is ready, drain the stock, taking care to remove any shell and parsley. Add the stock to the vegetables with the Thyme, Bayleaf, Tomato Pure, Brandy and Sherry. Boil slowly under a lid for another 45 minutes.

  6. When ready to serve, blend the bisque, add cream and reheat. Heat a tiny knob of butter with half the lemon juice in a pan, add the reserved lobster meat, fry over a moderate heat for 1 minutes. Add the rest of the lemon juice to the bisque. Place the lobster meat in a heated soup bowl and serve the bisque in front of the guest for added drama.

Comments, questions and tips

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Jakob_n
15th Apr, 2017
Makes a very thin soup, but nice. Used two lidl frozen lobsters (rapid defrost under running water) and no fish stock. Worked well.
debthefoodie
3rd Dec, 2016
Method mentions chicken stock. Is this a mistake & really means fish stock?
andris74
30th Dec, 2016
It's not a mistake. The savoury chicken stock brings out the sweetness of the lobster and makes the bisque popular even amongst people who hate fish and shellfish. I have served it without lobster meat as a creamy tomato soup to picky eaters who would never consider eating anything from the sea and they loved it.
debthefoodie
11th Feb, 2017
Just realised. It is referred to as "reserved salted boiling water" in the method. I take it that this means the fish stock (either from a cube or the lobster cooking water)? Just couldn't make out where the fish stock went at first!
janet_birch
25th Jan, 2016
5.05
Made this bisque with a cheap cooked Lidl lobster (£4.99). It was great, really tasty. Thank you for the recipe.
savylot
16th Dec, 2015
Does this use raw lobster? Can I use ready cooked ones?
andris74
18th Aug, 2016
You can use ready cooked lobster but you won't have any fish stock. Knorr does a decent fish stock cube that can be used instead.
debthefoodie
10th Feb, 2017
Thank you for your reply but section 1 of the method mentions fish stock from either lobster cooking liquid or a fish stock cube but it's never mentioned again, only the chicken stock. Really want to try this as I have lobsters in the freezer but I am confused.
andris74
31st Dec, 2016
If a recipe, like this one, calls for dry sherry, consider buying a bottle of Shao Xing rice wine from you local asian supermarket. The similarity is uncanny, it's considerably cheaper and it keeps for much longer.