Lobster Bisque with Coral
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, 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.