The Best Lobster Bisque Recipe

Try making the best lobster bisque recipe for an an absoluteley delicious soup and as a lobster lover you must try it

This soup has a hint of brandy and cognac but these enhance the flavour rather than overpower it. It must after all not lose the taste of lobster. It should be smooth and velvety which is achieved by straining finely.

Lobster bisque recipe preparation Time: 1 hour

Servings: 6

Ingredients

3 1 1/2 pound live female lobsters 2 carrots,peeled and small dice 3 stalks celery, small dice 4 medium shallots, small dice 2 cloves garlic, peeled and minced 3/4 cup vegetable oil 6 tbsp butter 4 tbsp flour 1 tbsp chopped fresh tarragon 4 tbsp cognac 1 cup heavy cream (Double cream) in the U.K. 1 cup white wine 2 1/2 quarts fish stock (if fish stock is not available, use half strength chicken stock.

If you are using stock cubes, be careful when seasonins as these can be quite salty.) 1 6 oz can tomato paste Bouquet Garni with 2 sprigs fresh tarragon added A pinch of cayenne cracked black pepper salt

Making the best lobster Bisque recipe

Cut the lobster down the center of the head between the eyes.

Leave the tail whole.

Separate the tail, the head, and remove the claws.

Keep any juices, the tomalley and the roe in a bowl and refrigerate.

Heat a 12 inch saute pan on high heat and add the oil.

Sear the cut pieces of lobster cut side down, and add the tail and claws whole.

Cook until the shells are bright red and the flesh is almost cooked, about 8 minutes.

Remove lobster from the pan and set to the side.

Add 2 tbsp butter to the pan and saute the shallots, carrot, celery and garlic until lightly browned.

Add tomato paste and saute for 2 minutes.

Add white wine, cook for 3 minutes, whisking to evenly disperse the tomato. Add fish stock.

Add bouquet garni and lobster to the pot and bring to a boil, skimming any froth or fat with a 4 oz ladle.

Season with salt, pepper and cayenne, and simmer for 15 minutes.

Remove lobster and set aside, remove boquet garni and discard.

Melt remaining 4 tbsp of butter in a small saucepan, add flour and whisk to make the roux.

Add reserved lobster juices, tomalley, roe and chopped tarragon, and whisk until smooth.

Add the cognac to the roux, and then 1/3 at a time, add the roux to the bisque, whisking to remove any lumps before each addition.

Simmer for 15 minutes.

Strain well using a ladle or rubber spatula to force as much as possible through.

Add cream and season with salt and pepper.

Remove meat from lobster and cut into bite size chunks.

Add the chunks of mweat to the lobster bisque with a dollop of creme fraiche.

Sit back and enjoy what I consider to be the best lobster bisque recipe.

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