Soups & Stewsbillyparisi5.0
Chef’s Lobster Bisque Recipe
This incredible lobster bisque recipe made from fresh lobsters is rich and creamy, making it a fantastic soup for friends and family.
👥 8 Servings⏱️ Prep & Cook: 2h 20m⏳ Prep: 30 min🔥 Cook: 1h 50m👤 Chef Billy Parisi📖 billyparisi
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- knife
- cutting board
- pan
- pot
- strainer
- whisk
📝 Preparation Steps
1
If you’re using live lobsters, you will need to cut them in half. Place the tip of your knife about 3” down from the head of the lobster where there is a T. Press down through the head with the tip of the knife, then roll the knife down to the cutting board.
2
Turn the lobster around and do the same thing slicing through the tail completely.
3
Remove the tomalley, stomach, and intestinal tract. Rinse the inside of the lobsters.
4
Remove the tail meat by pressing down on the tail where the legs are pulling the meat up. You may also need to slice where the tail meets the lobster body to help loosen the meat. Set them aside in the refrigerator. Next, optionally remove the claw and knuckle meat by breaking the claws using the backside of your chef knife. Set them aside in the refrigerator.
5
Add the olive oil to a pan over medium-low heat and caramelize the garlic cloves slightly, which takes about ⏱️ 2 minutes.
olive oil3 tablespoons
6
Next, place in the lobsters and sauté for 6 to ⏱️ 8 minutes or until they turn bright red.
7
Stir in the vegetables and saute until lightly caramelized, which takes 10 to ⏱️ 12 minutes.
8
Add in the tomato paste and stir until everything is coated. Pince the tomato paste until it becomes a rusty color. This takes about 3 to ⏱️ 4 minutes.
9
Deglaze with the 1 cup of brandy and cook until the amount of liquid is reduced by one-half. It may also just suck right into the ingredients in the pot. If it does that, immediately go to the next procedures.
10
Pour in the Vermouth and cook down until the liquid is reduced by one-half. Add the Port wine and cook until the amount of liquid is reduced by one-half.
dry Vermouth1 cupport wine1 cup
11
Pour in the chicken stock and the tomato and basil leaves.
12
Simmer at low to medium heat for ⏱️ 45 minutes.
13
Strain the lobster stock through a fine mesh strainer, chinois, or cheesecloth.
14
Return the stock to the pot and cook over high heat until the amount of liquid is reduced by 1/3.
15
Turn the heat down to low and whisk in the heavy whipping cream.
heavy whipping cream2 cups
16
Thicken the bisque with slurry or beurre manié until thick.
17
Season with sea salt and ground white pepper.
18
Mix in a ¼ cup of brandy.
19
Serve with optional butter-poached lobster, or cooked claw meat, and crème fraiche and chopped fresh chives.
Nutrition Facts
calories
604 kcal
fat Content
32 g
serving Size
1 serving
fiber Content
1 g
sugar Content
11 g
sodium Content
817 mg
protein Content
22 g
trans Fat Content
0.01 g
cholesterol Content
159 mg
carbohydrate Content
24 g
saturated Fat Content
16 g
unsaturated Fat Content
13 g
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