Lobster Bisque
Author:
Ingredients
- 2 (1 1.4 pound) lobsters
- 1 Tablespoon olive oil
- 2 Tablespoons butter
- 1 yellow onion, chopped
- 1 carrot, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, chopped
- 1 large tomato, diced
- 2 Tablespoons tomato paste
- 1/2 cup dry sherry
- 1/2 cup white wine
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 teaspoon herb de Provence
- 1 teaspoon freshly ground black pepper
Instructions
- Fill a 6 quart pot with salted water and bring to a boil. Plunge the lobsters in head first and cook, covered, for 8-10 minutes. Remove lobsters and place in a bowl. Reserve 2 cups of the lobster cooking liquid and set aside.
- When the lobsters are cool enough to handle, crack the shell and remove the meat from the claws and tail. Coarsely chop the lobster meat.
- In a stock pot, heat the olive oil and butter, until butter is melted. Add the onion, carrot, celery, ground pepper, a pinch of salt, and herb de Provence. Sauté until the onion is translucent. Add the garlic and cook for another minute. Add the tomato paste and stir constantly, coating the vegetables and caramelizing the paste, about 2 minutes. Add the sherry and stir, deglazing the pot. Cook until the sherry has evaporated by half. At this time, add the diced tomatoes, and the white wine. Cook for another 3 minutes, stirring occasionally. Add the chicken stock, reserved lobster stock and the chopped lobster. Simmer over medium low heat for 30 minutes.
- Using an emersion blender, blend the soup until smooth.
- Add the heavy cream and simmer another 5 minutes. Taste and add salt as needed.
- Serve hot.
