Lobster Bisque
Ingredients
The soup base
-
3
small
lobsters, 1 ½ lbs each
-
4
cups
lobster stock
-
4
tablespoons
unsalted butter
-
4
oz
onion, peeled and diced
-
4
oz
carrot, peeled and diced
-
4
oz
tomato, diced
-
½
cup
white wine or Japanese cooking sake
-
2
tablespoons
brandy or sherry (optional)
-
¼
teaspoon
turmeric powder
-
5
pieces
bay leaves
-
10
sprigs
Italian parsley, no leaves
The finishing touches
-
¾
cup
whipping cream
-
½
teaspoon
salt, or to taste
-
to taste
freshly ground black pepper
-
3
dashes
cayenne pepper
-
1
tablespoon
Japanese mirin (optional)
-
1
tablespoon
cornstarch
-
2
tablespoons
water
-
1
tablespoon
chopped Italian parsley leaves
Instructions
- Boil 5 cups of water in a large soup pot and cook the lobsters for 10 minutes.
- Remove the lobsters and let them cool, then extract the meat from the tails and claws.
- Return the lobster shells to the boiling water and simmer for 30 minutes to make the stock.
- Strain the lobster stock and discard the shells.
- In a medium soup pot, heat butter and sauté onion, carrot, and tomato until caramelized.
- Add the lobster stock, white wine or sake, brandy or sherry, turmeric, bay leaves, and parsley.
- Simmer the bisque for 30 minutes, then discard the bay leaves and parsley.
- Purée the soup until smooth and strain it through a fine mesh sieve.
- Return the soup to low heat, add whipping cream, and season with salt, pepper, cayenne, and mirin.
- Thicken the soup with a cornstarch-water mixture and simmer for 15 minutes.
- Stir in the lobster meat and serve garnished with chopped parsley.
Nutrition Facts (estimated)
Servings
4
Calories
425
Total fat
29g
Total carbohydrates
16g
Total protein
18g
Sodium
1703mg
Cholesterol
201mg
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