This recipe makes a double seafood stock, using the lobster shells for an exceptionally rich flavor. Rice is used to help thicken the soup, with only a small amount of cream added at the end to fortify it.
This recipe makes a double seafood stock, using the lobster shells for an exceptionally rich flavor. Rice is used to help thicken the soup, with only a small amount of cream added at the end to fortify it.
Ingredients
32 OZ / 945 ML water
4 EA lobster tails
2 TBSP salted butter
2 OZ / 60 ML white wine
2 TBSP cognac
4 OZ / 110 G yellow onions
2 OZ / 60 G celery
7 OZ / 200 G leek
3 SPRIGS thyme
3 SPRIGS parsley
24 OZ / 710 ML seafood stock
2.5 OZ / 70 G rice
2 OZ / 60 G tomato paste
1.25 TSP salt
0.5 TSP black pepper
0.25 TSP nutmeg
1 PINCH cayenne pepper
2 OZ / 60 ML heavy cream
Directions
Add water to mixing bowl.
Place lobster tails shell side down into deep steaming tray. Attach steamer to mixing bowl and steam for 8 minutes / 250°F|120°C.
Remove steamer and let lobster cool slightly. Remove lobster meat from shells (see tip). Cut lobster meat into 1-inch (2.5cm) pieces, place in a medium bowl, and refrigerate. Reserve the shells.
Pour half of hot water into a large measuring pitcher, and discard any remaining water.
Cut lobster shells into 1-inch (2.5cm) pieces. Place shell pieces and butter into mixing bowl and chop for 5 seconds / speed 5.
Remove the measuring cup and sauté shells for 5 minutes / 250°F|120°C / speed 1.
Add wine and optional cognac and cook 5 minutes / 250°F|120°C / speed 1.
Peel and cut the onionin quarters. Cut the celery into cubes. Cut the leek in half lengthwise, clean it well, then cut into pieces.
Add onion, celery, leek, thyme, and parsley to the mixing bowl and chop vegetables for 10 seconds / speed 7. Use spatula to scrape down the sides of the bowl.
Add the reserved water and seafood stock and cook for 30 minutes / 212°F|100°C / speed 1.
Remove mixing bowl lid, insert simmering basket, and, holding it in place with spatula, strain liquid into the large pitcher, then strain again through a fine sieve (or 4 layers of cheesecloth) into a large bowl. Press vegetables and shells with spatula to extract as much liquid as possible. Discard the solids, reserve the broth, and rinse mixing bowl.
Add strained broth, rice, tomato paste, salt, pepper, nutmeg, and cayenne to mixing bowl and cook for 20 minutes / 212°F|100°C / speed 1.
Blend for 1 minute / speed 8.
Add cream and reserved lobster meat to mixing bowl and mix for 1 minute / speed 1.
Divide bisque among 4 bowls and serve hot.
Enjoy your meal!
Recipe Note
TIP:
Use a pair of heavy duty kitchen shears to cut down the length of the top of the lobster tail shells. The meat will pop right out. You can then use the shears to cut the shells into pieces.
