Lobster bisque
Brian Lagerstrom · ♥ 8.6K likes · 265.4K views · 11 min video
Read about lobster in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 whole lobster tails
- 8–12 whole easy peel shell on shrimp
- 1000 g clam juice
- 250 g white wine
- 1000 g chicken stock
- 20 g chicken bouillon
Combine clam juice, white wine, chicken stock and chicken bouillon in a sauce pan.
Turn the burner off, add the lobster tails, set a timer for six minutes; liquid temperature should be about 175 to 180F.
Take the pot off the stove and check the deepest part of the tail; internal temperature about 130 to 135F.
Cool five minutes, cut the shell with scissors from the open end to the tip on both sides, peel off the shell.
Chill the lobster meat in the fridge; chop the peeled shells into chunky pieces.
- 300 g white onion
- 150–200 g celery
- 150–200 g carrots
- 25–30 g garlic cloves
Rough chop the onion, celery and carrots; smash the garlic through a press.
Chop the largest tail into large bite-sized pieces for garnish; chop the rest small to fold into the soup.
- olive oil
- 2 sticks butter
Heat olive oil and butter in a large deep pot over medium, add the chopped shells.
Fry the shells in the butter five to six minutes to pull the fat-soluble lobster flavour into the fat.
Sweat the veggies in the lobster butter five to six minutes over moderate heat, with no browning or caramelization.
- 75 g all-purpose flour
Stir in the flour to make a roux.
- 170 g tomato paste
Stir in the tomato paste and fry it off, scraping the bottom, until it looks rusty.
- 125 g heavy cream
Simmer over medium heat 15 minutes until the veggies are fully softened.
- salt
Taste and add salt close to the upper limit of comfort.
- sour cream
- heavy cream
- black pepper
- chives
Drizzle with sour cream thinned with heavy cream, crack black pepper over, scatter minced chives.