A thick creamy soup flavored with lobster, lobster bisque is a rich and elegant dish. Because the base broth makes use of lobster shells, it’s a good way to get every last bit of goodness from the costly crustaceans.
Ingredients1/8 cup vegetable oil 6-1/2 pounds lobster bodies 2 tablespoons whole black peppercorns 2 tablespoons fennel seed 4 bay leaves 8 sprigs fresh tarragon 3 carrots, roughly chopped 2 onions, peeled and roughly chopped 7 ribs celery, roughly chopped 4 ounces tomato paste 3 cups brandy 1 gallon water 4 Granny Smith apples, quartered 4 quarts whipping cream
- In a large pot, heat vegetable oil until smoking.
- Add the lobster bodies (and any lobster scraps or frozen shrimp shells you may have) and begin to caramelize slowly.
- Add the peppercorns, fennel seed, bay leaf and fresh tarragon.
- Continue to saute for 5 minutes.
- Add the carrots, onions and celery and saute until the vegetables start to caramelize.
- Add the tomato paste and mix in thoroughly.
- Add the brandy and cook until evaporated.
- Add the water and bring to a boil; lower to simmer and cook for 15 minutes.
- Add the cream and apples and bring to a simmer; reduce slowly for about 15 minutes.
- Blend roughly with an immersion blender; pass through a strainer; pass one more time through a fine sieve; cool in ice bath.
- Reheat gently at serving time.