Shoreside Lobster Bisque Recipe
🦞 Name: Shoreside Lobster Bisque
🕒 Cook Time: 1 hour and 30 minutes
🔪 Prep Time: 15 minutes
⏳ Total Time: 1 hour and 45 minutes
📝 Description: This decadent, rich lobster bisque requires some effort to make, but it is worth every minute! Serve this soup with a buttered crouton and a dollop of creme fraiche.
🍽️ Recipe Category: Lobster
🔍 Keywords: Very Low Carbs, Weeknight, Stove Top, Less than 4 Hours
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 | Live lobsters |
| 2 | Tablespoons olive oil |
| 1 | Onion |
| 1 | Celery stalk |
| 1 | Carrot |
| 1 | Garlic clove |
| 1 | Tomato |
| 2 | Sprigs fresh tarragon |
| 2 | Sprigs fresh thyme |
| 2 | Bay leaves |
| 8 | Black peppercorns |
| 1/2 | cup Brandy |
| 1/2 | cup Dry sherry |
| 4 | cups Bottled clam juice |
| 1/4 | cup Tomato paste |
| 1/2 | tablespoon Cornstarch |
| 2 | cups Water |
Nutrition Facts (Per Serving):
- Calories: 649.9
- Fat Content: 21.8g
- Saturated Fat Content: 8.8g
- Cholesterol Content: 331.4mg
- Sodium Content: 1487.8mg
- Carbohydrate Content: 19.9g
- Fiber Content: 2.4g
- Sugar Content: 5.5g
- Protein Content: 46.4g
Recipe Instructions:
- Prepare Lobsters: Bring a large pot of water to a boil. Add the lobsters head first and boil until cooked through, about 8 minutes.
- Cool and Extract Meat: Using tongs, transfer the lobsters to a large bowl. Reserve 2 cups of the cooking liquid. Let the lobsters cool. Working over a large bowl to catch juices, cut off the lobster tails and claws. Crack the tail and claw shells and remove the lobster meat. Coarsely chop the lobster meat and chill.
- Prepare Base: Coarsely chop the lobster shells and bodies and transfer them to a medium bowl. Reserve the juices from the lobsters in the large bowl. Heat olive oil in a heavy large pot over high heat. Add the lobster shells and bodies and sauté until the shells begin to brown, about 8 minutes.
- Add Ingredients: Add the onion, celery, carrot, garlic, tomato, tarragon, thyme, bay leaves, and black peppercorns. Mix in the brandy and sherry. Boil until almost all liquid has evaporated, about 4 minutes.
- Simmer: Add the fish stock, reserved 2 cups lobster cooking liquid, and lobster juices. Simmer for 1 hour.
- Strain and Thicken: Strain the soup through a sieve set over a large saucepan, pressing firmly on solids. Whisk tomato paste into the soup. Simmer until the soup is reduced to 3 cups, about 15 minutes. (This step can be prepared 1 day ahead. Cover and refrigerate.) Add cream to the soup and simmer for 5 minutes.
- Final Touch: Dissolve cornstarch in 1 tablespoon of water. Add it to the soup and boil until slightly thickened, about 2 minutes. Mix the lobster meat into the soup and stir to heat through.
- Serve: Ladle the soup into bowls and serve hot.
Enjoy this luxurious Shoreside Lobster Bisque, a perfect dish for special occasions or a cozy weeknight dinner!
