Lobster Bisque

From The Best Soups and Stews

Why this recipe works:

To arrive at a streamlined and elegant lobster bisque recipe, we began by steaming three lobsters in dry white wine and clam juice, which created some additional lobster broth for use in the soup. After we removed the meat, we ground the shells in a food processor and then sautéed them,… read more

To arrive at a streamlined and elegant lobster bisque recipe, we began by steaming three lobsters in dry white wine and clam juice, which created some additional lobster broth for use in the soup. After we removed the meat, we ground the shells in a food processor and then sautéed them, flambéed them with brandy, and added the shells to the leftover steaming liquid, which had been thickened and flavored with browned vegetables—in this case, a mirepoix of onions, carrots, and celery. We simmered this mixture for 30 minutes, adding the cream at the end, shortly before straining the shells, seasoning it, and returning the lobster meat to the pot.

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Serves 6

Chunks of lobster meat are held in a silky smooth, rich flavored cream base. Preparing this soup requires a few steps. First the lobsters are steamed to the point of being slightly undercooked. The meat is removed, the shells ground in a food processor and then sautéed. The shells are flambéed with brandy, a hallmark of this classic recipe, and then added to the steaming liquid, which has been thickened and flavored with browned vegetables. For a classic presentation, float the meat from one claw in the center of each bowl. To do this, reserve the claws whole and then heat them for 1 minute before adding the diced meat.

Ingredients

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