Here's an easier, healthier recipe for a fabulous classic that most people won't tackle because they think it's too hard or because they think it is tooooo rich. Pffffft. I am giving you a big secret that is used in fine restaurants everywhere in this recipe. This lobster bisque is incredibly smooth and creamy without all that heaviness. Make this recipe. It's elegant, it's festive, and it's perfect for a dinner where you want to impress your family, the Boss, or your Mother In Law!!!
Recipe By : Sitara
Serving Size : Preparation Time :2:00
Categories : Soup Holidays
Amount Measure Ingredient -- Preparation Method
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2 teaspoons Kosher salt
2 medium sized live lobsters, weighing around 3 pounds total
2 tablespoons olive oil
1 medium carrot chopped
2 ribs celery chopped
1 medium onion chopped
2 cloves garlic, crushed
2 sprigs fresh thyme
2 sprigs fresh tarragon
2 tablespoons tomato paste
1 cup medium dry sherry
2 cups fish stock or clam broth
1/2 cup long-grain white rice
1 cup heavy cream
Cayenne pepper, to taste.
1. Fill a large pot with 1/2 inch of water. Stir in 2 teaspoons kosher salt and bring the water to a boil. Add the live lobsters, cover with a tight-fitting lid and return the water to a boil. Once boiling, lower the heat to a gentle boil and cook the lobsters until they are bright red, about 12 minutes. Remove the lobsters from the pot. Do not discard the cooking water; this is a remarkably flavorful stock. When the shells have cooled to the point at which you can handle them, start cracking them open and removing the meat. Cut the meat into small pieces and store it in the refrigerator. Keep whatever liquid or viscera emerges from the lobsters in a separate bowl. All this nastiness is flavor in its purest essence. It is of great taste value to your soup.
2. Swirl the olive oil in a large pot over medium heat, then add the vegetables and herbs. Sweat until the onions are translucent, about 5 minutes, then increase the heat to medium-high and add the lobster shells and remains. Sauté for 5 to 6 minutes, then add the tomato paste and cook for an additional 3 to 4 minutes.
3. Add the sherry, then ignite or cook until the alcohol has evaporated. Add add the lobster-cooking liquid and enough fish stock to equal about 4 cups of broth. Bring to a simmer and cook, covered, for 1 hour.
4. Strain the broth through a colander, pressing down hard on the solids to extrude as much liquid as possible. Wipe out the pot and pour in the broth. Add the rice and cook over low heat, covered, for at least 30 minutes, or until the grains are cooked to mushiness.
5. Blend the bisque in a food processor or blender, then pass through a fine sieve, again pressing down hard on what solids remain. Add the cream and bring to a low simmer. Add the chopped lobster meat, let it heat through.
Taste for seasoning and heat.
This is a soup that you should serve for a special occasion, with champagne and great music.