LOBSTER BISQUE

lobster bisque

Lobster meat has a mild sweet flavor.  I think the tail is the best part of the lobster.  To ensure I make the best bisque, you have ever tasted I use the tail and claws.

LOBSTER BISQUE

3 (4 oz.) lobster tails, 7 lobster claws, crackered, 3 tablespoons self-rising flour, 2 1/2 tablespoons extra virgin olive oil, 1 1/2 cup iced water, 3/4 cup white onion, chopped, 1 carrots, peeled and chopped, 1/2 cup celery, chopped, 1/4 cup red bell pepper, chopped, 4 garlic cloves, minced, 2 tablespoons tomato paste, 3/4 teaspoon seafood seasoning salt, 1/4 teaspoon cracked black pepper, 1 teaspoon Worcestershire sauce, 1 bay leaf, 1/2 teaspoon dried thyme, 1/2 teaspoon Spanish paprika, 1/2 teaspoon cayenne, 2 1/2 cups lobster stock, 1 1/2 cup heavy whipping cream, 1/2 cup Moscato Sangria, 4 tablespoons salted butter. .

First things first, get out a pot add the lobster tails and claws to the pot along with a bay leaf, 1 small red onion, 1 celery stalk, 1/2 teaspoon seafood seasoning salt, 1/2 teaspoon white pepper, and 4 cups of water. Bring to a rapid boil, reduce to a simmer, cook until the lobster shells turn a light red.  Remove the lobster tails from the pot set aside, allow to cool. When the shells cool, remove the lobster meat from the shell, return the shells to the pot.  Cook for another 15 minutes, remove the claws from the pot, set aside. Continue to cook the broth for another 15 minutes. Strain the broth, set aside.

Roughly chop one of the tails, cut the other tail into 4 pieces, set aside.  Make a white sauce. Get out a saucepan, add the butter, melt over medium heat; add the milk, flour, and butter stir with a whisk until blended and smooth, set aside.  Get out the dutch oven, add the iced water, claws, and crab boil simmer for 20 minutes. Remove the pot from the heat, set aside. Get out another pot, add the heavy whipping cream, lobster stock, brandy, tomato paste, butter, and flour stir together until the flour dissolves simmer for 5 minutes.  Get out a skillet, add 1/2 tablespoon of butter when the butter melts add the onions, carrots, celery,  bell pepper,  garlic, seafood seasoning salt, pepper, Worcestershire sauce, bay leaf, and thyme saute until the onions are translucent. Add to the pot with the milk mixture, simmer for another 5 – 7 minutes. Add the chopped lobster tail and claws, cook for another 5 minutes. Serve with crusty French bread.

I am serving this delicious bisque with a Ceasar salad and a glass of Moscato Sangria

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