Island Prime Lobster Bisque Recipe
butter-poached lobster, brioche croutons
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Ingredients
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Lobster Bisque
Brioche Croutons
Method
Lobster Bisque Preparation
- 1
Poach the Lobster
In a pot, melt 4 tablespoons of unsalted butter over medium heat. Add the lobster tails and cook for 3-4 minutes until they turn opaque. Remove from heat, let cool, and chop into bite-sized pieces.
- 2
- 3
Add Tomato Paste and Cognac
Stir in 2 tablespoons of tomato paste and 1 tablespoon of cognac. Cook for another 1-2 minutes.
- 4
Simmer with Stock
Pour in 4 cups of fish stock and bring to a simmer. Add heavy cream, salt, black pepper, fresh thyme, and lemon juice. Let simmer for 20 minutes.
- 5
Blend the Soup
Using an immersion blender, blend the soup until smooth. Adjust seasoning to taste.
- 6
Add Lobster
Stir in the poached lobster pieces and let sit on low heat while you prepare the croutons.
Brioche Croutons Preparation
- 7
Prepare the Bread
Preheat your oven to 375°F (190°C). Cut brioche bread into small cubes.
- 8
Toss the Croutons
In a bowl, melt 2 tablespoons of unsalted butter and mix in garlic powder and salt. Toss the bread cubes in the butter mixture until evenly coated.
- 9
Bake the Croutons
Spread the croutons on a baking sheet and bake for 10-12 minutes until golden and crispy.
