Lobster Bisque →
For most of us, cooking lobster is an expensive splurge for a special occasion, so it makes sense to maximize the use of as much of the spiny crustacean as possible. Given the current price of lobsters, it’s hard to believe that they were once considered “cockroaches of the sea” and used as fertilizer on gardens and a cheap source of protein for poor folks, prisoners, and slaves. The first mention of bisque as a shellfish soup dates back to the 17th century. Bisque was not initially a fancy soup but contained finely crushed shells of whatever seafood was used, leading food historians to suggest that it was a fisherman’s dish, designed to get the most flavor out of ingredients at hand. It wasn’t until the mid-1800’s that lobster became regarded as the culinary delicacy that it is today. So enjoy your lobster rolls, Lobster Thermador, Lobster Pie, Lobster Risotto, or Homard Parfumé à L'absinthe, but at $10.-$15. (or more) a pound for live lobster, don’t throw away the carcasses! You can maximize your investment and double your pleasure by making delicious lobster bisque. This has been my go-to recipe for lobster bisque for many years. If two rich meals of lobster in a row are too much for you, the stock from this recipe can be frozen for future use before adding the cream. Bon appétit!
Lobster Bisque
about 6- ½ cup servings
Ingredients:
• 2 1-pound live lobsters
• 2 tablespoons olive oil (or 1 tablespoon each of olive oil and butter)
• 1 onion, sliced
• 1 large celery stalk, sliced
• 1 small carrot, sliced
• ½ fennel bulb with fronds
• ½ cup brandy
• ½ cup dry Sherry
• 4 cups fish stock or bottled clam juice
• 1 garlic head, cut in half crosswise
• 1 tomato, sliced
• 2 tablespoons chopped fresh tarragon
• 2 tablespoons chopped fresh thyme
• 2 bay leaves
• 8 whole black peppercorns
• ¼ cup tomato paste
• ½ cup heavy cream (you can substitute half-and-half cream but it won’t be as creamy)
• 2 teaspoons cornstarch
• 1 tablespoon water
Preparation:
1. Bring a large pot of water to boil. Add the lobsters headfirst and boil until cooked through, about 8 minutes. Using tongs, transfer the lobsters to a large bowl. Reserve 2 cups of cooking liquid. Cool the lobsters.
2. Working over a large bowl to catch juices, tear off the lobster tails and claws. Crack the tail and claw shells and remove the meat and set aside in the fridge for another meal or to add to the bisque. Coarsely chop the shells and bodies; transfer to a medium bowl. Reserve the juices from the lobster in a large bowl.
3. Heat olive oil in a heavy large pot over medium-high heat. Add the lobster shells and bodies and sauté until the shells begin to brown. Add the onion and the next 8 ingredients. Mix in the brandy and Sherry. Boil until almost all liquid has evaporated, about 4 minutes. Add the fish stock, and reserved 2 cups of lobster cooking liquid and lobster juices, fresh herbs, and peppercorns, and simmer for 1 hour.
4. Strain the soup through a sieve set over a large saucepan, pressing firmly on solids to extract the juices. Whisk the tomato paste into the soup. Simmer until the soup is reduced to 3 cups, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
5. Add cream to the soup and simmer for 5 minutes. Dissolve cornstarch in 1 tablespoon of water. Add to the soup and boil until slightly thickened, about 2 minutes.
6. Optional: mix the chopped lobster meat into the soup and stir to heat through. Ladle the soup into bowls and serve with good crusty bread for dipping.
Source: 1997- https://www.epicurious.com/recipes/food/views/lobster-bisque-4092
