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Lobster Brandy Bisque

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  Lobster 2 Pound
  Butter 6 1⁄2 Tablespoon, divided
  Garlic 1⁄2 Teaspoon, minced
  Celery 1⁄2 Cup (8 tbs), chopped
  Carrots 1⁄2 Cup (8 tbs), chopped
  Onion 2 Cup (32 tbs), chopped
  Tomato paste 1⁄4 Cup (4 tbs)
  Fish stock 6 Cup (96 tbs)
  Brandy 1 Tablespoon
  Flour 1 1⁄2 Tablespoon
  Whipping cream 1 Cup (16 tbs)
  Sherry 1⁄4 Cup (4 tbs)

Remove lobster meat from shell; chop.
Refrigerate until needed.
Coarsely chop shell.
Heat 3 tablespoons butter in medium stock pot; add shell and garlic.
Cook until browned.
Add celery, carrots and onion; cook until softened.
Add tomato paste; cook 5 minutes, stirring constantly.
Add fish stock and brandy; bring to a boil.
Reduce heat to low; simmer 1 hour, stirring occasionally.
Meanwhile, heat 1 1/2 tablespoons butter in small saucepan over low heat; add flour.
Cook 20 minutes, stirring constantly, until deep golden brown.
Stir into soup.
Continue simmering 45 minutes longer, stirring often.
Strain; return to stock pot.
Stir in cream and sherry.
Heat remaining butter in small skillet; add lobster.
Cook until opaque; add to soup.

Recipe Summary

Cook Time: 
2 Minutes

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