Friday, October 22, 2010

The Arrogant Chef's Lobster Bisque

I wanted to try to make a lobster bisque. I searched the Internet and came up with 3 or 4 recipes that looked quite good. I then sat down and combined the four by adding and leaving out certain ingredients. The result...amazing. This takes awhile to make but the results are worth it.

Step 1 Ingredients

1 tablespoon of butter
1 tablespoon of vegetable oil
2 tablespoons of tomato paste
The shell and bodies for 2 cooked lobsters (reserve the meat from the claws and tails)
1 stalk of celery chopped
2 large carrots diced
1 onion chopped
2 cloves of garlic
2 ounces of brandy
½ cup of white wine
2 litres of water


In a large pot melt the butter and add the vegetable oil

Add the vegetables, cooking until caramelized, about 8-10 minutes.

Stir in the tomato paste and cook for 1 minute more before adding the lobster shells and brandy.

Add the white wine, stirring until almost completely reduced.

Add water and simmer for 2-3 hours

Strain reserving only the liquid.

Step 2 Ingredients

4 cups of stock
the lobster meat from the claws and tails of the 2 cooked lobsters
1 ½ cups of heavy cream
½ teaspoon of salt
1 ½ teaspoons Worcestershire sauce
Pinch of cayenne
1 medium shallot finely chopped
¼ cup of white wine
2 tablespoons of flour
1 ounce of brandy


In a medium size pot over medium heat melt the butter. Slowly whisk in flour. Whisk until a creamy mixture is created.

Gradually pour in stock, whisking constantly. Whisk in cream, salt, shallot, lobster meat, Worcestershire sauce and cayenne pepper. Heat the soup. Serve the soup and for a little extra, drizzle some brandy and heavy cream into the soup. Serve with French bread.

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