Lobster Bisque – A Classic Fine Dining Recipe
Continuing our classic Fine Dining recipe series, Phil share’s his favourite recipe for Lobster Bisque.
- 2 live lobsters (about 1 1/2 pounds each)
- 1 onion, chopped
- 2 stalks celery, chopped
- 3 litres fish stock (this will reduce by about half during the entire cooking process)
- 3 cloves garlic
- 4 springs fresh thyme
- 1 bay leaf
- 250g crushed tomatoes
- 75g tomato paste
- 2 tsp paprika
- 2 tbsp brandy
- 100ml cup double cream, or more if you like it creamier
- salt and cayenne to taste
- 1 tbsp chopped tarragon to garnish
- Crème fraiche
- Lemon juice
1. Get ready
- Put lobsters in freezer for 1 hour to stun them.
- Put a very large pot about ¾ quarters full of well-salted water on to boil
- Prepare vegetables
2. Cook Lobster
- Plunge the stunned lobsters head first into the rapidly boiling salted water.
- Cover pot and bring back to boil.
- When boiling again put the timer on for 15-20 minutes for an average 1- 1½ lb lobster
- (They may turn bright red before they are fully cooked, so check by pulling off one of the smaller legs, which should come off easily when properly cooked)
- Carefully remove the lobsters from the pot.
- When cool enough to handle crack open tail and claws and take out meat.
- Reserve the meat and shells
3. Prepare the Soup.
- Heat a large saucepan until very hot and add good splash of olive oil.
- Add lobster shells and roast well.
- Add vegetables and herbs, season and cook for 5 minutes.
- Add paprika and tomato paste and cook for another 5 minutes.
- Add brandy and reduce.
- Add stock and cook for 1 hour until almost reduced by half.
- Blitz in a blender and pass through a fine chinois and muslin into another saucepan. (This will avoid getting any shell in the soup)
- Reduce to taste and add cream and check seasoning.
4. To Serve
- Dice the cooked meat and mix with enough crème fraiche to bind with a squeeze of lemon juice.
- Divide soup into bowls, place meat mixture on top of soup.
- Garnish with chopped tarragon.
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