Lobster Bisque

Immerse yourself in the indulgence of Lobster Bisque—a velvety, opulent soup that encapsulates the essence of rich shellfish flavors combined with the creaminess of dairy and the aromatic touch of brandy. The term “bisque” hails from the Spanish Biscay region and signifies a decadent shellfish soup, often infused with cream and brandy. Elevate your dining experience with this luxurious dish that pays homage to the gourmet legacy of the seas.

Serves: 4

Preparation: 45 minutes

Cooking: 1 hour 10 minutes

Freezing: Up to 3 months

INGREDIENTS:

• 1 lobster, cooked, about 1 ¼ lb (1kg) in weight
• 3 ½ tbsp (50g) butter
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 2 celery ribs, finely chopped
• 1 leek, finely chopped
• ½ fennel bulb, finely chopped
• 1 bay leaf
• 1 sprig of tarragon
• 2 garlic cloves, crushed
• 2 ½ oz (75g) tomato paste
• 4 tomatoes, coarsely chopped
• ½ cup (120ml) Cognac or brandy
• ½ cup (100ml) dry white wine or vermouth
• 13 ¾ quarts (1 ¾ liters) fish stock
• ½ cup (120ml) heavy whipping cream
• Salt and freshly ground black pepper
• Pinch of cayenne
• Juice of ½ lemon
• Chives, to garnish

INSTRUCTIONS:

1. Begin by splitting the cooked lobster in half and removing the vein that runs along it. Extract the meat from the body and finely chop it into small pieces. Separate the claws and legs, break them at the joints, and extract the meat. Crack all the shells using the back of a knife. Refrigerate the meat for later use.
2. Melt the butter in a large pan over medium heat. Add the finely chopped onion, carrot, celery, leek, and fennel along with the bay leaf, tarragon, and crushed garlic. Sauté the vegetables and herbs for about 10 minutes until they are softened and fragrant. Include the chopped lobster shells. Mix in the tomato paste, coarsely chopped tomatoes, Cognac, white wine, and fish stock. Bring the mixture to a boil and let it simmer for an hour.
3. Allow the mixture to cool slightly before transferring it to a food processor. Process it in short bursts until the shells are broken into very small pieces. Strain the mixture through a coarse sieve, pressing it through as much as possible. Pass it through a fine sieve for a smoother consistency before returning it to the heat.
4. Bring the strained mixture to a boil once more. Introduce the reserved lobster meat and the heavy whipping cream. Season the bisque to taste, incorporating the pinch of cayenne and the juice of half a lemon.
5. Serve this luxurious bisque in warm bowls, garnished generously with freshly chopped chives.

Lobster Bisque stands as a testament to culinary extravagance, merging the delicate sweetness of lobster with the rich creaminess of the soup. Through this recipe, you’re invited to embrace the culinary heritage of bisque and savor the harmonious blend of textures and flavors that define this opulent dish. From its Spanish origins to your dining table, this Lobster Bisque promises to be an experience that tantalizes the senses and elevates your appreciation for the finer things in food.