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Lobster Bisque

chef.tim.lee's picture
Ingredients
  Lobster 1 1⁄4 Pound
  Butter 4 Tablespoon
  Onion 1 Small, sliced
  Carrot 1 , sliced
  Celery stalk 1 , sliced
  Thyme sprig 3 (few)
  Chablis/Any table white wine 2 Cup (32 tbs)
  Chicken stock 1 1⁄2 Cup (24 tbs)
  Flour 2 Tablespoon
  Full cream milk 1 Cup (16 tbs)
  Light cream 1 Cup (16 tbs)
  Salt To Taste
  Freshly ground pepper To Taste
  Chives 2 Tablespoon, snipped (for garnish.)
Directions

GETTING READY
1. Dispatch the lobsters by plunging a sharp knife directly behind its head.
2. Cut the lobster in half lengthwise; collecting the juices that run out in a basin.
3. Remove the claws and tail pieces and set aside.
4. Remove the head sac and liver and discard them
5. Cut the body into pieces. Alternately, ask your fishmonger to do this.

MAKING
6. In a Dutch over or soup pot, melt the butter over medium heat.
7. Add the chopped lobster bodies and heads and their juices, the vegetables and thyme, 1/2 Cook until the shells turn red and the vegetables are tender, about 10 to 15 minutes.
8. Carefully pour in then wine.
9. Sprinkle in the flour and stir for another 2 minutes.
10. Add stock and stir up all the browned bits on the bottom of the pot.
11. Add the cream and milk and bring to a gentle boil.
12. Reduce the heat to low and simmer until the soup is thick and reduced, about 30 to 45 minutes.
13. Season soup with salt and pepper if needed.

SERVING
14. Serve the soup in warm bowls, garnished with chives.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Lobster
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
4

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