Lobster Bisque

heavy cream

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk is lower in calories and adds a unique flavor.

lobster

🥗Healthier: shrimp

💰Cheaper: crab

Shrimp is lower in calories, while crab can be more budget-friendly.

Boil one lobster in about 3 quarts of water for 14 minutes.

Remove the lobster from the pot, break off the claws, and pull off the tail.

Set aside the lobster meat from the tail and claws for later use.

Place the lobster shells in a heavy-bottomed saucepan and turn on medium heat.

Add a little butter and paprika to the saucepan with the lobster shells.

Sauté the lobster bodies for a few minutes until fragrant.

Add mirepoix (onion, carrots, and any available vegetable scraps) to the saucepan.

Pour in the lobster stock that was prepared earlier and bring to a boil.

Simmer the stock for 4 to 5 hours for a deeper flavor.

Prepare a blonde roux by melting approximately 3/4 pound of butter in a separate pan.

Add about 2.5 cups of flour to the melted butter, stirring without browning.

Strain the lobster stock and add it to the roux mixture.

Add 1 cup of brandy and 2 cups of sherry to the mixture.

Add 1.5 teaspoons of tomato paste and a few pinches of nutmeg to the mixture.

Incorporate Tabasco sauce to taste into the bisque.

Thicken the bisque with the roux, adjusting the consistency as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens