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Lobster Bisque

"Of soup and love, the first is best."
~ Spanish Proverb

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Lobster Bisque


The Silver Palate
Good Times Cookbook
by Julee Rosso & Sheila Lukins with Sarah Leah Chase,
1985, Workman Publishing Co., Inc.

“Lobster Bisque is one of those extravagant and quintessential soups that
must be prepared with tender loving care. Our version is made in the basic
classical French tradition, though we’ve managed to eliminate a few of
the time-consuming steps without sacrificing flavor. Savor this rich and
soothing blend on a very special occasion.”

2 gallons water
2 live lobsters (1 to 1 1/4 pounds each)
6 tablespoons (3/4 stick) unsalted butter
1/3 cup Cognac
1/2 cup plus 3 tablespoons chopped shallots
2 cloves garlic, minced
3 tablespoons tomato paste
2 1/2 cups dry white wine
1 teaspoon dried tarragon
1/2 teaspoon dried thyme
Pinch red pepper flakes
2 bay leaves
3 tablespoons unbleached all-purpose flour
2 1/2 cups milk
3/4 cup heavy or whipping cream
Salt and freshly ground pepper, to taste
2 egg yolks

1. Heat the water in a large stock pot to boiling. Drop in the lobsters
and cook covered for 12 minutes. Remove the lobsters from the pot;
reserve 4 cups of the water. Let the lobsters cool.
2. When the lobsters are cool enough to handle, crack the shells and
remove all the lobster meat. Finely dice the meat and set aside.
Reserve the shells.
3. Melt half the butter in a large skillet over medium heat. Add the
lobster shells and pour in the Cognac. Heat until the Cognac is warm,
then flame it with a match. When the flames subside, stir in 1/2 cup
shallots, the garlic, tomato paste, wine, reserved cooking liquid, the
tarragon, thyme, red pepper flakes, and bay leaves. Simmer uncovered
for 30 minutes. Strain through a sieve into a bowl.
4. Melt the remaining 3 tablespoons butter in a stock pot over medium-
high heat. Add 3 tablespoons shallots and sauté 2 minutes. Add the flour
and cook, whisking constantly, for 1 minute. Gradually whisk in the
strained lobster stock; whisk until well blended. Whisk in the milk and
cream and heat over medium heat until hot. Season to taste with salt
and pepper.
5. Whisk the egg yolks together in a small bowl. Whisk in 1/2 cup of the
hot soup and then return to the pot; whisk until thoroughly blended.
Stir in the reserved lobster meat. Heat for several minutes and serve
immediately.
6 very rich portions
 

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