Description
This restaurant-quality lobster bisque is a rich and creamy seafood soup that captures the sweet, delicate flavor of lobster, enhanced by aromatic herbs and a touch of sherry. Made from scratch using live lobsters, fresh vegetables, and a slow-simmered broth, this bisque delivers a luxurious dining experience perfect for special occasions or indulgent weeknight dinners.
Ingredients
Scale
Lobster and Broth
- 2 live lobsters (about 3 pounds total)
- 2 teaspoons kosher salt
- 3 cups clam broth (or substitute fish stock)
- 1 1/2 cups sherry
- 1/8 teaspoon cayenne pepper (or white pepper as a substitute)
Vegetables and Herbs
- 2 tablespoons olive oil
- 1 medium carrot, chopped
- 2 ribs celery, chopped
- 1 medium white onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried tarragon
- 1 teaspoon dried thyme
Other Ingredients
- 3 tablespoons tomato paste
- 1/2 cup long grain white rice
- 1 cup heavy cream
Instructions
- Steam the Lobsters: Bring 2 inches of salted water to a boil in a large 8- to 10-quart stockpot. Place the live lobsters head first into the boiling water using tongs or gloves, cover tightly, and steam. Cook 9 minutes for the first pound and add 4 minutes for every extra pound. Lobsters will turn bright red. Remove the lobsters and let cool for 3-5 minutes before handling.
- Extract Lobster Meat and Prepare Shells: Twist off claws and tails. Crack claws and knuckles with a knife or nutcracker and remove the meat, reserving any juices. Crack tail shells, remove tail meat, slice it lengthwise and remove the intestinal vein. Coarsely chop meat and refrigerate. Roughly chop shells and lobster remains for broth.
- Sauté Vegetables and Shells: Heat olive oil over medium heat in a large pot. Add carrot, celery, onion, garlic, dried tarragon, and thyme. Cook until onions are translucent, about 5 minutes. Add lobster shells and juices, cooking for 6 minutes. Stir in tomato paste and cayenne pepper and cook an additional 4 minutes.
- Deglaze and Simmer Broth: Pour in the sherry, ignite to burn off alcohol or cook until evaporated. Add clam broth and 1 cup reserved lobster steaming liquid. Bring to a simmer, cover, and cook for 1 hour. Strain the broth through a fine sieve or colander, pressing to extract maximum flavor.
- Cook Rice and Blend Bisque: Clean the pot and return the strained broth to it. Add the rice, bring to a boil, then cover and simmer on low for at least 30 minutes until rice is very soft.
- Puree and Finish Bisque: Blend the bisque until smooth, then strain again through a fine sieve to ensure silky texture. Stir in heavy cream and bring to a low simmer. Add the chopped lobster meat, heat through gently, season with salt to taste, and serve hot.
Notes
- Two live lobsters should weigh about 3 pounds total depending on size.
- You can substitute white pepper for cayenne pepper if you prefer a milder heat.
- If clam broth is unavailable, fish stock can be used as a substitute for the base.
- Use long grain white rice for the proper texture; avoid converted rice to ensure smoothness.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 4g
- Sodium: 700mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 180mg
