Lobster Tail Bisque

Classic Lobster Tail Bisque

Lobster Tail Bisque

INGREDIENTS

• 4 (1 1/4–pound; 560g) live lobsters or lobster tails

• 1 (4-ounce; 115g) stick unsalted butter, plus more for garnish

• 1/3 cup (80ml) extra-virgin olive oil

• 2 medium carrots (about 12 ounces; 340g), diced

• 2 medium yellow onions (about 1 pound; 450g), diced

• 4 large celery ribs (about 6 ounces; 170g), diced

• 4 medium cloves garlic, crushed

• 2 roma tomatoes, diced

• 1/4 cup (60ml) cognac

• 1 cup (240ml) dry white wine

• 5 cups (1.2L) homemade chicken stock or store-bought low-sodium chicken broth

• 3 sprigs flat-leaf parsley, plus minced leaves and tender stems for garnish

• 3 sprigs tarragon, plus minced leaves for garnish

• 1 bay leaf

• 1/2 cup (120ml) heavy cream

• Kosher salt and freshly ground white or black pepper

• Cayenne pepper, to taste

• Minced fresh chives, for garnish

• Ground coriander seeds, to taste

DIRECTIONS

Step 1. Melt the butter in a saucepan, then add the mirepoix (a mix of mixed vegetables and aromatics) and cook slowly for six to eight minutes until the vegetables are soft and translucent but not browned. Mirepoix can be transferred to a bowl or kept in the pan once cooked. Make sure you don't wash the pan. You will use this pan to cook the rice in Step Four, along with the remaining flavor in the pan.

Step 2. The easiest way to kill live lobsters is to plunge a knife into their head and chest or to stick them head down in a pot of boiling water. When steaming lobster, wear an oven mitt and don't steam it for longer than three minutes.

Once the lobster is raw or slightly cooked, you will need to cut it up. Remove the tail and claws from the body. Use a large kitchen knife to split the chest in half. With the knife, cut the lobster tail into two lengthwise sections. Set aside the claws and tails of the lobster, along with the meat inside, for later use.

Heat the oil in a casserole until it is very hot but not smoking. For about 4 to 5 minutes, sauté the lobster chests and legs, tossing and turning frequently until the shells are deep red.

Step 3. Once the lobster chests and legs are sautéed, lower the heat slightly and season with salt and pepper. Pour on the cognac and ignite it with a match. Stir the lobster shells and shake the dish until the flames subside.

After that, pour in the wine and add the bay leaf and tarragon. Fold in the mirepoix, tomatoes, garlic, and cayenne. Add the remaining lobster (the claws and tails). Cover the casserole and simmer for 20 minutes after adding all the ingredients.

Put on an apron if you haven't yet. Here's where things get messy. Upon completion of simmering, remove the lobster pieces from the casserole and let them cool. Now you must remove the lobster meat from the shells, which are still coated in some sauce. Place the lobster meat (about a cup) in a bowl.

Cut all the shells into 1/2 inch pieces and place them in another bowl. All the liquid from the casserole (mirepoix, tomatoes, etc) should be poured through a sieve (to catch any remaining shells) and into a blender. In Step Five, this sauce will be combined with other ingredients. The casserole should be left aside without being washed.

Step 4. Cook the chicken stock in the saucepan in which the mirepoix was cooked in Step One. Stir in the rice, simmer for 20 minutes, then set aside. To save yourself some time, you can start Step 4 while the lobster is simmering in Step Three.

Step 5. Drain rice (reserving the cooking liquid) and place it in a blender along with one half of the cooked lobster meat (mirepoix, tomatoes, etc from Step 3). Place the pureed mixture back into the rice saucepan once it has been pureed. In Step Seven, it will be used again.

Step 6. Heat the butter in the casserole that was previously used until it bubbles. Toss and turn the lobster shells continuously for about three minutes. Puree the mixture, including all the shells, in the blender. Several times during the process, you will have to scrape the shells off the sides of the blender and back into the blades. After five minutes, remove from the blender.

When the butter and shells are well mixed, pour the mixture through a sieve. Shells must be caught with a very fine sieve. If you prefer, you can strain the butter from the shells using several layers of cheesecloth. Then discard the shells and set aside the lobster butter. The butter will be used in Step Seven and Step Eight.

Step 7. Heat the lobster butter in a frying pan until it begins to bubble. Season with salt and pepper and cook for about two minutes, turning and tossing the lobster meat.

Add the cognac and cook until the liquid has evaporated, then scrape the lobster into the saucepan (from Step Five) containing the remaining soup mixture. Once it has cooled, cover it and refrigerate or freeze it.

Step 8. Place the soup back in a pot and simmer it for a few minutes before serving. If needed, season with salt, pepper, and cayenne.

Add the cream just before serving and remove from the heat. Stir in the lobster butter one tablespoon at a time. To serve, pour into bowls and serve with bread or croutons on the side.

Serve bisque in a shallow bowl topped with butter-drenched lobster medallions and pieces. Garnish with fresh tarragon and freshly-ground black pepper.

Find out how to make lobster bisque