Lobster bisque recipe
This wonderful seafood soup recipe is famous for a reason. The smooth rich soup captures the flavor of the lobster. The richness of the lobster bisque is truly indulgent with every spoonful. Because the soup only requires one lobster tail to make, the recipe provides a nice way for a group to enjoy lobster without having to spend a great deal of money.
This recipe calls for fresh herbs, and it is worth the extra effort to obtain them for the cooking of this wonderful soup.
1 lobster tail, close to 1 pound in size
1/3 cup butter
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
1/4 cup brandy
1 cup white wine
6 sprigs fresh parsley
1 sprig fresh thyme
2 bay leaves
1 Tablespoon tomato paste
2 tomatoes, peeled, seeded, and chopped
4 cups fish stock
2 Tablespoons cornstarch
1/2 cup heavy cream
Fresh oregano leaves
Pull the meat from the lobster tail and wash it. Keep the shell. Chop the lobster meat and store in the refrigerator. In a skillet heat the butter and cook the onion, carrot, and celery over low heat for 20 minutes. Stir the vegetables occasionally and do not allow them to brown.
Heat the brandy in a small sauce pan and ignite it with a long match. While it is burning, pour it over the vegetables. Shake the pan until the flame goes down. Add the white wine and the lobster shell. Turn up the heat and boil everything until it is reduced by half.
Begin adding the parsley, thyme, bay leaves, tomato paste, tomatoes, and fish stock. Simmer uncovered for 45 minutes. Stir occasionally. Get a fine sieve or cheesecloth ready over another pot and strain the mixture from the cooking pan into the pot. Press down on the mixture to force the liquid through and then discard the solids. Now blend the cornstarch with the heavy cream. Add the cream to the soup over medium heat. Stir and cook until the soup thickens. Add the lobster meat and season with salt and pepper. Cook gently without boiling for about 10 minutes to make sure the lobster is cooked. Sprinkle with oregano and paprika when you serve the bisque.
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