• 708873a09376b55e10220223c31da1c3

Lobster Bisque

Be careful on the carb count on the white wine * Think this could also make a great side

Prep
Cook
Serves 7people
Ingredients
2
lobster tails (10 oz. each), split in half
4
cup water
1
tbs sea or kosher salt
2
tbs olive oil
2
cup dry white wine
3
cup chicken stock
1/4
cup unsalted butter plus 1 Tablespoon
1
cup fennel, chopped
1/2
cup shallot, chopped
1
cup fresh tomato, peeled, seeded, diced
1
tbs tomato paste
1
tsp paprika
1/8
tsp cayenne
1
bay leaf
1
thyme sprig
1/2
cup heavy cream
1
tsp fresh lemon juice
Directions
1.
You will need 2 lobster tails (about 10 oz. each). It's alright to use frozen tails if fresh are not available. Make sure they are completely thawed out. Split the tails in half with a sharp knife starting at the fan and slice the knife down and through the meat.
2.
Devein the split tail. Look for the vein along the edge of the shell, between the shell and the meat.
3.
Steam the lobster tails, shell-side down (the shell protects the meat from the intense heat of the steam) in 4 cups salted (sea or kosher) water. Using a regular steaming basket works perfectly. The salted water imparts a minimal but not insignificant taste to the bisque; you will use this water later as a base. Steam the tails for 5-7 minutes and reserve the steaming water for the stock.
4.
When cool enough to handle, remove the tail meat with a fork to pull out the steamed tail meat in one piece. Chill the lobster meat until ready to use.
5.
Sauté lobster shells in 2 Tablespoons olive oil over medium-high heat for five minutes to release the flavors.
6.
Deglaze the pan (with shells present and scraping bits at the bottom) with 2 cups dry white wine (Chardonnay works well), 3 cups chicken stock and reserved lobster water from the steaming of the tails. Simmer until reduced to 6 cups; about 45 minutes. Then strain the shells from the stock.
7.
While the stock is simmering prepare the rest of the ingredients. You will need a cup of diced tomatoes, peeled and seeded. The easiest way to peel tomatoes is to place them in boiling water for about 45 seconds. The skin will instantly pull away. Cut the tomato in half and scoop out the seeds and dice.
8.
Sauté fennel and shallot in 1/4 cup unsalted butter, about 5 minutes.
9.
Stir in strained lobster stock, diced tomato, tomato paste, paprika, cayenne, bay leaf and thyme sprig; simmer 45 minutes. Remove bay leaf and thyme sprig.
10.
You do not need an immersion blender to make this...a regular blender works fine and is what I always use to puree the final liquid. I wanted to try using my immersion blender which worked fine but left the final liquid a little thicker. The blender version is a bit smoother.

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