Lobster Bisque

Veryyyyyyyy fattening!

I haven't tried this, but it looks good. I would love to play around with it and make it lower fat, but somehow, I think that would ruin it. I love a good lobster bisque though!

Ingredients
2 Tablespoons oil
1 Tablespoon garlic
1 Tablespoon shallots
4 carrots
4 celery stalks (large)
1 onion (medium)
1 Lobster cavity
1/2 Tablespoon peppercorns (whole)
3 bay leaves
1 Tablespoon thyme
1/2 ounce lobster base
8 ounce tomato puree
1 gallon water
1/2 cup sherry
1/2 cup flour
1/2 cup butter
1 tablespoon butter
1 Tablespoon paprika
3 cups heavy cream
4 ounces lobster meat with juices
salt and pepper

Heat oil in pan. Chop garlic, shallots, carrots, celery, and onion. Saute in hot oil until onion becomes transparent. Add bay leaves, thyme, peppercorns, and Lobster cavity. Saute all ingredients until the vegetables turn brown.

Use 1/3 cup of the sherry to deglaze the pan, then add tomato puree, Lobster base, and water. Melt butter in a sauce pan, then add flour and blend with a wire whisk. Next add paprika, stirring vigorously with whisk. Set aside.

Let the stock reduce to 3/4 of a gallon, skimming top layer of oil off as it reduces. Next strain the stock through a fine sieve and reserve the liquid. Put the stock on heat and add your roux. After this you will strain through your sieve again. Add cream, Lobster meat and juices, remaining sherry, and salt and pepper to taste.

I have a shrimp bisque recipe that is delicious -

Bisque refers to a particular type of soup: a pureed seafood soup made with cream. Shrimp or lobster is the typical star of a bisque. The meaning of the term has broadened in recent years to include creamy pureed vegetable soups as well.




3 Tbs. unsalted butter
1 yellow onion, thinly sliced
1 carrot, peeled and thinly sliced
2 garlic cloves, thinly sliced
2 lb. shrimp, peeled and deveined, shells
reserved
4 plum tomatoes, about 3/4 lb. total, coarsely
chopped
4 cups fish or chicken broth or water
1/2 cup fine fresh bread crumbs
1/2 cup heavy cream
2 Tbs. dry sherry
Salt, to taste
Pinch of cayenne pepper
2 Tbs. finely chopped fresh flat-leaf parsley



In a large saucepan over medium heat, melt the butter. Add the onion, carrot and garlic and sauté until slightly softened, about 2 minutes. Add the shrimp shells and sauté until the shells are bright pink and the vegetables are softened, about 5 minutes more. Add the tomatoes and broth and cook until the tomatoes are softened and the broth is aromatic, about 5 minutes more. Remove the shrimp shells and discard.

In a blender or food processor, process the mixture in batches until finely chopped. Pass the mixture through a fine-mesh sieve or food mill set over a soup pot, pressing on the solids with the back of a spoon. Discard the solids in the sieve.

Reserve about 24 shrimp to finish the soup. Add the remaining shrimp and the bread crumbs to the pot. Cook over medium heat until the shrimp turn pink and are opaque throughout and the bread crumbs have been absorbed, about 3 minutes. Remove from the heat. In the blender or food processor, puree the soup in batches until smooth. Alternatively, process with a handheld blender in the pot until smooth.

Return the puree to medium heat and add the cream, sherry, salt and cayenne pepper. Cook for 2 minutes more to blend the flavors. Taste and adjust the seasonings.

Cut the reserved shrimp into 1-inch pieces. Just before serving, add the shrimp to the soup and cook until they turn pink and are opaque throughout, 1 to 2 minutes more.

Ladle the soup into warmed bowls and garnish with the parsley. Serve immediately. Serves 6 to 8.

I can definitely cut out some of the fat on your version, Attica. I've got such a craving for bisque now. Thanks!