Lobster Bisque

By WisconsinMike

Ingredients

• 12-2 12-2” 6 pieces of lobster tail, claw, knuckle, and leg shells or the shells from 6 lobsters
• 12-2 12-2” 6 pieces of lobster tail, claw, knuckle, and leg shells or the shells from 6 lobsters
• 12-2 12-2” 6 pieces of lobster tail, claw, knuckle, and leg shells or the shells from 6 lobsters
• 12 12 12 C. Water
• 12 12 12 C. Water
• 12 12 12 C. Water
• 1/2 1/2 1/2 C. (4 oz) unsalted butter
• 1/2 1/2 1/2 C. (4 oz) unsalted butter
• 1/2 1/2 1/2 C. (4 oz) unsalted butter
• 1 1 2 large yellow onion, chopped (about 2 C )
• 1 1 2 large yellow onion, chopped (about 2 C )
• 1 1 2 large yellow onion, chopped (about 2 C )
• 2 2 2 celery stalks, chopped
• 2 2 2 celery stalks, chopped
• 2 2 2 celery stalks, chopped
• 1/4 1/4 1/4 C. Tomato paste
• 1/4 1/4 1/4 C. Tomato paste
• 1/4 1/4 1/4 C. Tomato paste
• 1/2 1/2 1/2 C. Amontillado sherry
• 1/2 1/2 1/2 C. Amontillado sherry
• 1/2 1/2 1/2 C. Amontillado sherry
• 3/4 3/4 3/4 C. Uncooked jasmine rice
• 3/4 3/4 3/4 C. Uncooked jasmine rice
• 3/4 3/4 3/4 C. Uncooked jasmine rice
• 2 2 2 T. Fresh thyme leaves
• 2 2 2 T. Fresh thyme leaves
• 2 2 2 T. Fresh thyme leaves
• 2 2 2 bay leaves
• 2 2 2 bay leaves
• 2 2 2 bay leaves
• 1 1 1 t. Black pepper
• 1 1 1 t. Black pepper
• 1 1 1 t. Black pepper
• 2 1/4 2 1/4 to t. Kosher salt, divided, plus more to taste
• 2 1/4 2 1/4 to t. Kosher salt, divided, plus more to taste
• 2 1/4 2 1/4 to t. Kosher salt, divided, plus more to taste
• 2 2 to T. Fresh lemon juice, plus more to taste
• 2 2 to T. Fresh lemon juice, plus more to taste
• 2 2 to T. Fresh lemon juice, plus more to taste
• 1/8 1/8 to t. Cayenne pepper, plus more to taste
• 1/8 1/8 to t. Cayenne pepper, plus more to taste
• 1/8 1/8 to t. Cayenne pepper, plus more to taste
• 1 1/2 1 1/2 1/2 C. Heavy cream, divided
• 1 1/2 1 1/2 1/2 C. Heavy cream, divided
• 1 1/2 1 1/2 1/2 C. Heavy cream, divided
• 3 3 3 T. Chopped fresh chives
• 3 3 3 T. Chopped fresh chives
• 3 3 3 T. Chopped fresh chives

Preparation

Step 1

1. Combine lobster shells and 12 C. Water in a large stockpot. Bring to a boil over medium-high. Reduce heat to low, and simmer very gently 45 minutes. Pour stock through a fine wire mesh strainer into a large bowl, and discard the shells.

2. Melt butter in a large saucepan or clean stockpot over medium. Add onion and celery and cook, stirring occasionally until very soft and translucent, about 15 minutes. Stir in tomato paste and cook, stirring often, until brick red in color, about 2 minutes. Add sherry, increase to high, and bring pot to a boil. Stir in rice, thyme, bay leaves, black pepper, and 2 t. Salt. Add lobster stock, and bring to a simmer. Reduce heat to medium low and simmer 25 minutes until rice is very soft. Remove and discard bay leaves. Remove from heat and let stand 15 minutes.

3. Place 1/3 of mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender, and place a clean towel over the opening in the lid. Process until very smooth, about 1 minute. Transfer mixture to a large saucepan. Repeat process 2x with remaining bisque.

4. If serving bisque hot, reheat over medium-low, stirring, until hot. If serving bisque cold, chill until cold.

5. When ready to serve, stir lemon juice, cayenne, and 1 C. Cream into bisque.

6. Place remaining 1/2 C. Cream in a chilled bowl and whisk until soft peaks form. Stir in 1/4 t. Salt into whipped cream.

7. Season bisque with salt, lemon juice, and cayenne to taste. Divide bisque amongst 8 bowls and top with whipped cream and chives.