Lobster Bisque
Instructions
- 1
Remove lobster meat from shells and set aside. Reserve shells for stock.
- 2
Cut lobster meat into bite-sized pieces and refrigerate until needed.
- 3
In a large pot, melt butter over medium heat. Add lobster shells and sauté for 5 minutes until fragrant.
- 4
Add onion, celery, and carrot. Cook for 8-10 minutes until vegetables are softened.
- 5
Add garlic and tomato paste, stirring for 2 minutes until aromatic.
- 6
Pour in brandy and carefully ignite to flambé (or let it simmer for 2 minutes). Add white wine and reduce by half.
- 7
Add fish stock, bay leaf, and thyme. Bring to a simmer and cook for 20 minutes.
- 8
Strain the stock through a fine-mesh sieve, pressing on solids to extract all liquid. Discard shells and vegetables.
- 9
Return strained stock to pot. Add paprika and cayenne pepper.
- 10
Stir in heavy cream and bring to a gentle simmer. Do not boil.
- 11
Add reserved lobster meat and cook for 3-4 minutes until just heated through.
- 12
Season with salt and white pepper to taste.
- 13
Ladle into bowls and garnish with chopped chives. Serve immediately.
Chef's Note
"The secret to an exceptional lobster bisque is building layers of flavor - don't skip the step of sautéing the shells! For an alcohol-free version, replace brandy and wine with additional stock. Save a few nice pieces of lobster meat to garnish each bowl for an elegant presentation."
