How to Cook Fish and Seafood - Recipes and Information
 
Custom Search

Recipes for Lobster


Lobster Bisque (Serves 4)

Lobster Recipes, Seafood Soup Recipes
 


Seafood Recipes by Classification
Recipes for Fish
Recipes for Shellfish
Recipes for Crustaceans (Shrimp, Crab, Lobster...)
Recipes for Cephalopods (Squid, cuttlefish, octopus...)
 
 
Seafood Recipes by Course Type
Starter Recipes
Main Dish Recipes
Finger Food Recipes
Barbeque Recipes
Quick & Easy Seafood Recipes
Seafood Soup Recipes
 
Seafood Recipes by Country Cuisine
Asian Seafood Recipes
Italian Seafood Recipes
Greek Seafood Recipes
Thai Seafood Recipes
Japanese Seafood & Sushi Recipes
Mexican Seafood Recipes
 

Recipe Links
Seafood Recipes
Beef Recipes
Chicken, Duck & Turkey Recipes
Pork Recipes
Lamb Recipes
Vegetable Recipes
Pasta Recipes
Chocolate Recipes
Desert Recipes
General Recipe Sites
Fishing Websites
Top 100 Listed Recipes Sites
 
 

 

Cooking & Preparation Time:  2 hours

Starfish Rating:

 
Ingredients
1 1 1/2 pound lobster, split live - tail and claws removed and cooked in lightly salted water
1/2 cup butter, melted
1/2 cup onions, diced
1/2 cup celery, diced
1/2 cup carrots, diced
1 teaspoon garlic, minced
1 cup diced tomatoes

1 bay leaf
2 tsp. black peppercorns
1 tsp. fresh thyme
2 tsp. tarragon leaves, if fresh use 1 tablespoon
1 tablespoon paprika
1/2 cup flour

1 cup white wine
2 tablespoons brandy
1 quart fish stock or bottled clam juice
1 quart light cream
8 ounces heavy cream

2 tablespoon cornstarch
3 tablespoons cold water
 
Method
Fresh lobster is essential for a great lobster bisque, so the recipe calls for a lobster split while still alive, then cut up and added directly to the pot. Although this may seem like an intimidating prospect, a simple procedure kills the lobster instantly - the spinal cord is severed with your first incision.

On a cutting board directly in front of you, place the lobster with it's head to the right and tail to the left (reverse if you are left-handed). Hold the tail with a towel so you don't scratch yourself on any spines. Hold a large knife above the lobster as though to split it lengthwise. Insert the tip of the knife into the joint between the head and tail.

Lower the knife firmly to split the lobster's head lengthwise. Now rotate the lobster so the tail is to your right. Continue holding the lobster with the towel. Although the lobster is now dead, the muscles may contract sharply, so there's still danger of scratching yourself.

Clean the lobster by removing the sand sack (the organ located behind the eyes) and the intestine.

With a large knife, chop the lobster - head tail and claws - crosswise into pieces 1" thick.

In a heavy stock pot or Dutch oven, heat the butter until it starts to brown lightly (use high heat). Add the lobster and small shell pieces ( cook the tail and claws separately, cool, remove the meat, then add the shells to the pot). Cook until the pieces turn bright red. Reduce the heat to medium and add the onions, celery, carrot, garlic, tomato, bay leaf, black pepper, thyme, tarragon, paprika and flour. Continue to sauté for ten minutes.

Take the pot off the burner to add the white wine and brandy. (You don't want to ignite yourself.) Return the pot to the burner, and cook for 5 minutes more stirring well to incorporate the flour. Add the fish stock, both kinds of cream and season with salt and pepper. Bring to a boil, then turn the heat to low and let the bisque simmer for 30 minutes. Dissolve the cornstarch in the water and add to the bisque, cook 3 minutes longer stirring well to thicken.

Take the bisque off the heat and strain the bisque, a cup at a time, through a fine sieve. Press down on the solids to extract as much liquid as possible. Return the bisque to the heat and add the cooked lobster pieces from the tails and claws 2 minutes before serving.

 

Printer Friendly Version


 

 

 

Privacy Policy  |  Cookie Policy