Lobster Bisque

If you are looking for an incredible, rich, special first course for a holiday or special occasion – look no further. Lobster Bisque done in the traditional manner delivers all of the above, and it doesn’t have to break the bank, because just two of the critters produce enough soul satisfying creamy soup for up to 10 people as a starter course.  It takes some time, so what you don’t spend on money for this treat, you will invest in some time in the kitchen.  Your reward is the delight of family and friends who may never have had the pleasure of enjoying the subtleties of this treat – a hint of anise from the tarragon, an almost indiscernible touch of cognac – blended with the richness of cream and the fresh sea taste of Maine lobster.

Lobster Stock Recipe Ingredients for Lobster Bisque:

• Shells from two lobsters, digestive sack removed from body cavity
• 1 tbsp olive oil
• 1 head fresh garlic, cut in half
• 4 fresh plum tomatoes, cut in half and deseeded
• Several sprigs fresh tarragon
• 1 bay leaf
• 2 oz Cognac
• 2 carrots, rough chopped
• 1 large onion, peeled and quartered
• 3 ribs of celery, rough chopped
• Several whole peppercorns

Directions for Lobster Bisque Recipe:

• First, add a tablespoon of olive oil to a hot soup kettle and add the lobster shells.
•  Stirring often, brown the shells just a bit, until you begin to see some caramelization in the pot. When this happens, deglaze with the cognac ( I like Corvoisier) and add the prepared vegetables and herbs.
•  Add enough water to cover and proceed to simmer (not boil) for 1  hour. Press down on the mixture occasionally as the vegetables soften – this wll add both flavor and color to the final bisque.
• Ihave used both fresh and dried tarragon when making lobster bisque, and the fresh is infinitely better. It somehow captures not only the subtle anise flavor, but also brings a fresh taste reminiscent of newly mown hay that is a welcome note to this rich dish.
• When the stock has simmered for it’s time, remove from the heat, and strain in a colander over another soup pot. Smash down on the solids in the colander to extract all the flavor you can from them.
• You will have about 8 cups of stock which needs to be reduced.
• With the stock in a fresh kettle, reduce for another hour or so, again on simmer. This will concentrate the flavors that will otherwise elude you.

Ingredients to finish the Lobster Bisque:

• 3 cups heavy cream
• 1/2 cup cornstarch
• Salt to taste
• Pepper to taste
• Meat from two lobsters, cut into bite sized pieces
• One tablespoon fresh tarragon, chopped plus more for garnish

 Directions to finish Lobster Bisque Recipe:

• When the stock is reduced to about four cups, add the heavy cream and heat to just simmering.  Cook for another ten minutes, stirring often. Thicken to the consistency you like with a corn starch slurry:
• Corn Starch slurry:     Add just enough water to 1/2 cup of cornstarch to make a very thin paste and whisk vigorously. Pour slowly into the bisque, whisking continuously until the bisque reaches a thick consistency at a simmer (The corn starch needs to be at the simmer point for the thickening to occur!)

• Add the lobster meat, some more chopped fresh tarragon and correct for salt and pepper. Do not bring to a boil again, but serve hot with some tarragon for garnish.

Some final thoughts:

• This bisque is even better the day after it is made, after the flavors have fully developed and blended.

• If you like a hint of heat in your food – add a dash of cayenne

• If you have lobster shells but have eaten all the lobster meat – go ahead and make the stock, then add chunks of shrimp or scallops. Very, very good.