This rich and creamy lobster bisque will make a heavenly entrée or can be served in smaller portions as a first course. Dry sherry and lobster make a natural flavor pairing, and here they come together in perfect harmony. See below for tips on cooking the perfect lobster.
Ingredients
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3 (1 1/4-pound) lobsters, steamed
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4 tablespoons butter
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1/2 cup shallot, or onion, chopped
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1/2 cup celery, chopped
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1/2 cup dry sherry, plus extra for serving
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4 cups fish stock, or clam juice
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4 cups water
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2 clove garlic cloves
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2 bay leaves
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1/4 cup tomato paste
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2 tablespoons cornstarch
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1/2 cup heavy cream
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2 tablespoons fresh tarragon, chopped
Steps to Make It
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Gather the ingredients.
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Twist the claws and tails off of the lobsters.
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Remove and discard the green tomalley and organs from the bodies, reserving the shells.
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Remove the meat from the claws and tails, reserving the shells.
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Coarsely chop the lobster meat, transfer to a bowl, and cover and chill until ready to use.
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Chop the lobster shells into smaller pieces.
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Melt the butter in a Dutch oven or large pot.
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Add the shallots and celery and cook, stirring often, until softened.
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Add the lobster shells and cook, stirring occasionally, for 5 to 7 minutes, or until lightly browned.
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Add the sherry and cook, stirring occasionally, until it almost all has evaporated.
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Stir in the fish broth and water, and add the garlic and bay leaves.
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Cover and bring the mixture to a boil.
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Reduce the heat to medium-low and simmer for 40 minutes.
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Pour the mixture through a fine-mesh strainer into a large bowl, discarding the solids. Wipe the pot clean.
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In the clean pot, whisk together the tomato paste, cornstarch, and 1/2 cup of the lobster broth.
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Once the mixture is blended, gradually pour in the remaining broth and whisk until blended.
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Bring to a boil and reduce the heat to medium-low.
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Stir in the cream, tarragon, and chopped lobster pieces (reserving a few of the larger pieces for garnish). Season to taste with salt and pepper.
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Simmer for 5 minutes or until the lobster meat is thoroughly heated.
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Ladle the bisque into shallow bowls, top with the reserved lobster pieces, and serve with extra sherry (for stirring into the soup), if desired.
How to Steam a Lobster
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To steam the lobsters, choose a kettle large enough to generously hold them. Add about 1 quart of water mixed with 2 tablespoons salt. The water should be about 2 inches deep. Bring the water to a boil.
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Add the lobsters, cover, and steam for 12 to 15 minutes, or until the shells are bright red and the antenna pulls out easily.
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Using a large pair of tongs, remove the lobsters to a large bowl or platter and let cool until they can be handled.
Nutrition Facts (per serving) | |
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163 | Calories |
12g | Fat |
7g | Carbs |
6g | Protein |
Nutrition Facts | |
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Servings: 6 to 8 | |
Amount per serving | |
Calories | 163 |
% Daily Value* | |
Total Fat 12g | 16% |
Saturated Fat 7g | 37% |
Cholesterol 51mg | 17% |
Sodium 402mg | 17% |
Total Carbohydrate 7g | 3% |
Dietary Fiber 1g | 3% |
Total Sugars 3g | |
Protein 6g | |
Vitamin C 5mg | 23% |
Calcium 47mg | 4% |
Iron 1mg | 4% |
Potassium 375mg | 8% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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