Lobster Bisque - Quart Recipe
bring our lobster bisque home (serves 4-5)
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Ingredients
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Base Ingredients
Flavoring Ingredients
Creamy Ingredients
Garnish Ingredients
Method
Making the Stock
- 1
Prepare the Lobster Shells
In a large pot, add the lobster shells and cover them with water. Bring to a boil over medium heat.
- 2
- 3
Add Flavorings
Stir in the tomato paste, dried thyme, bay leaf, and black peppercorns. Let it simmer for about 30 minutes.
- 4
Strain the Stock
After simmering, strain the stock through a fine mesh sieve into a bowl, discarding the solids. Return the stock to the pot.
Making the Bisque
- 5
Create the Roux
In the same pot, melt the unsalted butter over medium heat. Once melted, whisk in the all-purpose flour to create a roux. Cook for about 2 minutes, until lightly golden.
- 6
Combine Stock and Roux
Slowly whisk in the lobster stock into the roux, ensuring there are no lumps. Bring the mixture to a gentle simmer.
- 7
Add Heavy Cream
Once simmering, stir in the heavy cream. Let it simmer for another 10-15 minutes, stirring occasionally.
- 8
Add Seasoning
Taste the bisque and add salt to taste. Adjust other seasonings if necessary.
