Lobster bisque

Name: How to cook Lobster bisque - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 to 4 Servings
Cuisine: Us

Introduce

Chef :

Chef Bryce

Lobster bisque

Two lobster tails are good for two people but there is enough bisque leftover for one more bowl, so buy 3 lobster tails for 3 servings.

Ingredient

Food ration :

2 to 4 Servings

medium yellow onion (about a cup and a half) chopped

medium carrot chopped (about 1 cup)

celery rib chopped (about 1 cup)

fresh tarragon leaves plus some minced tarragon for service

1 tsp

Cooking instructions

* Step 1

Start by adding your lobster tails to the water and stock until it reaches 175 degrees, turn the heat off and head the lobster tails. Cook for 10 minutes or until it reaches 140 degrees internally. Once they have cooled down remove the meat and chop, set shells aside.

* Step 2

Add your onions and bay leaves and a couple pinches of kosher salt and a little black pepper and sweat them down for a few minutes. Add garlic until fragrant. Add the carrots and celery and cook for about 5 minutes. Add the tomato paste and cook stirring frequently for a few minutes until veggies are coated.

* Step 3

Add a couple splashes of Sherry and allow the alcohol to burn off. Add the lobster shells to the pot along with the liquid ingredients. Bring to a low simmer and cover for a couple hours. Strain the stock pressing the pulp down to extract all the liquid and your done.

* Step 4

Add 2 tbsp of butter followed by all the veggies, thyme, tarragon but not the garlic, sauté for about 5 minutes. Add the garlic until fragrant. Add the tomato paste and cook it out for a few minutes. Sprinkle the flour in and cook it out for a minutes. Add the wine and cook down until the mixture is thick, about 5 minutes.

* Step 5

Add your stock and simmer for about 30 minutes until it has reduced and thickened. Using a stick blender smooth the mixture out. Taste for seasoning and add salt and black pepper to taste if needed. Add 1 cup of heavy cream, Serve with crusty bread and additional minced tarragon or chives and a swirl of heavy cream.