Lobster Bisque

Lobster Bisque

Tracey Wilkinson

INGREDIENTS

  • 2 lobster tails (chopped)
  • 1 1/2 tablespoons Infused  Butter Olive Oil
  • 2 large shallots, chopped
  • 1 to 2 stalks celery, chopped
  • 1 carrot, peeled and chopped
  • 1 to 2 cloves garlic, peeled and crushed
  • 1/2 cup  Sherry Reserva Balsamic, cognac, or brandy
  • 1 tablespoon tomato paste
  • 1 teaspoon roughly chopped tarragon
  • 4 cups lobster stock or clam juice
  • 1/4 cup heavy cream, warmed
  • 2 teaspoons cornstarch
  • Salt and white pepper, to taste
  • White  truffle oil, to garnish
  • Sauteed lobster meat, to garnish (optional)

INSTRUCTIONS

  • Open and rinse the lobster under cold water.
  • In a large pot (or Dutch oven), add butter oil over moderate heat, add lobster and heat about 1-2 minutes. Add the shallots, celery, and carrots and cook until softened, about 5-7 minutes. Stir in the garlic and sauté for another minute.
  • Pour in the sherry. Increase the heat to high and simmer until almost all of the liquid cooks out, 3 - 5 minutes. Stir in the tomato paste and tarragon, followed by the clam juice/lobster stock. Bring to a boil, reduce heat to medium-low and simmer for 20 - 25 minutes.
  • Strain the soup through a fine mesh sieve and return the liquid to the pot. Place the solids (vegetables, lobster meat) in a heavy duty blender and process until smooth. Add the puree back to the pot. Bring the mixture to a simmer and cook for 10 more minutes.
  • Strain the bisque through a colander lined with a cheese cloth, pushing the solids with a wooden spoon to get as much liquid out as possible. Discard the solids.
  • Return the bisque to the pot. Add the warm cream and bring to a gentle simmer. Whisk the starch into 2 tablespoons of cold water and add to the bisque.
  • Continue cooking until soup reaches desired thickness, about 2-3 minutes more. Garnish with truffle oil.
  • Serve with toasted French bread or crackers.

 

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