Lobster Bisque

By á-3426

Better then sex according to the recipe

Ingredients

• 2 lobster tails
• 4 cups water
• 1 tablespoon sea salt
• 2 tablespoons olive oil
• 2 cups white wine
• 3 cups chicken stock
• 1/4 cup unsalted butter plus 1 tablespoon
• 1 cup fennel
• 1/2 cup shallots
• 1 cup fresh tomato peeled, seeded and diced
• 2 tablespoons brandy
• 2 tablespoons raw white rice
• 1 tablespoon tomato paste
• 1 teaspoon paprika
• 1/8 teaspoon cayenne
• 1 bay leaf
• 1 thyme sprig
• 1/2 cup heavy cream
• 1 teaspoon lemon juice

Details

Servings 6
Preparation time 120mins
Cooking time 122mins

Preparation

Step 1

You will need 2 lobster tails (10 oz each). Its alright to use frozen tails if fresh are not available. Make sure they are completely thawed out. Split the tails in half with a sharp knife starting at the fan and slice the knife down and through the meat.

Devein the split tail. Look for the vein along the edge of the shell, between the shell and the meat

Steam the lobster tails, shell side down (the shell protects the meat from the intense heat of the steam) in 4 cups salted water. Using a regular steaming basket works perfectly. The salted water imparts a minimal but not insignificant taste to the bisque; you will use this water later as a base. Steam the tails for 5-7 minutes and reserve the steaming water for the stock.

When cool enough to handle, remove the tail meat with a fork to pull out the steamed tail meat in one piece. Chill the lobster meat until ready to use.

Saute the lobster shells in 2 tablespoons olive oil over medium high heat for five minutes to release the flavors.

Deglaze the pan (with shells present and scraping bits at the bottom) with 2 cups dry white wine (chardonnay), 3 cups chicken stock and reserved lobster water from the steaming of the tails. Simmer until reduced to 6 cup, about 45 minutes. Then strain the shells from the stock.

While the stock is simmering prepare the rest of the ingredients. You will need a cup of diced tomatoes peeled and seeded. The easiest way to peel tomatoes is to place them in boiling water for about 45 seconds. The skin will instantly pull away. Cut the tomato in half and scoop out the seeds and dice.

Saute fennel and shallot in 1/4 cup unsalted butter, about 5 minutes.

Stir in strained lobster stock, diced tomato, brandy, raw white rice, tomato paste, paprika, cayenne, bay leaf and thyme sprig. Simmer 45 minutes. Remove bay leaf and thyme sprig.

You do not need an immersion blender to make this. A regular blender works fine and is what I use to puree the final liquid. I wanted to try using my immersion blender which worked fine but left the final liquid a litte thicker. The blender version is a bit smoother.

Lets talk safety and pureeing hot liquids---pureeing hot liquids can be dangerous because steam causes pressure to build inside the blender. Its crucial to puree in batches and work from a low to a high speed.

When using the blender, I puree in two batches and return the bisque to the pot.

Stir in heavy cream and fresh lemon juice to finish off the bisque.

When you are ready to serve the bisque, saute the lobster meat in tablespoon butter over medium high heat, just warmed through. Slice tails into the size of your choosing for serving and arrange in bisque. Serve immediately