Lobster bisque

Votes: 3

Time: 1 hour.
Complexity: easily
Servings: 6

This recipe will help you make a lobster bisque—an appetizer soup just like you'd find in a top restaurant. You'll need two steamed, two-pound lobsters: set aside the tail and claw meat for serving, and use the remaining parts to make a flavorful broth. The bisque also includes mushrooms, which are sautéed in a pan with onions, carrots, and spices, then poured with white wine and broth. Blend everything until it reaches a creamy consistency, and finally, add the cream and cooked lobster meat. The bisque is filled with a fantastic range of flavors and aromas—a luxurious soup perfect for a holiday menu.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 steamed lobsters, weighing 1 kg each
4 tablespoons unsalted butter
0.5 tbsp. dry sherry
0.5 cup chopped celery
3 cloves garlic, crushed
2 bay leaves
1 teaspoon black peppercorns
1 cup chopped onion
0.5 cup chopped carrots
0.5 cup chopped champignons
2 tbsp tomato paste
1/8 tsp cayenne pepper
0.5 cups dry white wine
3/4 cup whole milk
3/4 cup heavy cream
2 tablespoons chopped fresh chives

Ingredient Substitution Suggestions

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Recipes with similar ingredients: lobster, lobster, white wine, milk, cream, champignon mushrooms, carrot, celery, bay leaf, ground cayenne pepper, black pepper, sherry

Cooking the dish according to the recipe:

Cut off the lobster claws and tails. Remove the meat, discarding the green livers, and set the shells aside. Coarsely chop the meat, making about 2.5 cups, and transfer to a bowl; cover and refrigerate.
In a large saucepan over medium heat, melt 2 tablespoons of butter. Add the lobster shells and cook, stirring frequently, for about 8 minutes. Pour in the sherry and cook until the liquid has almost evaporated, about 2 minutes. Add the celery, garlic, bay leaf, peppercorns, 4 tablespoons of water, and 1/2 teaspoon of salt. Increase the heat to high and bring to a boil. Then reduce the heat to medium-low and simmer until the liquid has evaporated to about 2 1/2 cups, about 15 minutes. Strain through a fine-mesh sieve into a bowl.

Meanwhile, melt the remaining 2 tablespoons butter in a medium skillet over medium heat. Add the onion, carrot, mushrooms, tomato paste, cayenne pepper, and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the wine and bring to a simmer. Reduce the heat to medium-low, add the lobster broth, and simmer until the liquid has reduced to about 2 cups, about 10 minutes. Remove from the heat.
Blend the mixture with an immersion blender until smooth. Place over medium heat, add the milk and cream, and bring to a boil. Add the lobster meat, reserving 1/4 cup for serving. You can make the lobster bisque up to 3 days in advance.
To serve, ladle the soup into bowls and top with the lobster meat and chives.

Author of the recipe - Valerie Bertinelli is an American actress.

Categories:

recipe / Recipes for two / Blender / Festive dishes / Valentine's Day / Appetizers / Fish appetizers / Soups / Creamy soups / Cream soups

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