How To Make Amazing 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.

Begin with live lobsters, about 1 pound each.

Humanely kill the lobsters by inserting a knife behind the eyes and splitting the shell.

Remove the claws and tails from the lobster bodies, saving the bodies for stock.

Use kitchen shears to cut the tail shell and remove the lobster meat, discarding the intestine if present.

Preheat a pot over high heat and add a little oil, then sauté chopped onion and carrot for about 2 minutes.

Add tomato paste to the pot and stir immediately to prevent burning.

Deglaze the pot with white wine, scraping the bottom to release any bits stuck to the pot.

Add the lobster bodies to the pot along with water and a sachet containing bay leaves, peppercorns, thyme, and parsley stems.

Reduce the heat to medium-low and allow the mixture to simmer for 20 to 30 minutes.

Remove the stock from heat and strain out the solids using a cheesecloth-lined China cap.

Optionally, flambé some brandy in the pot to burn off the alcohol before adding it to the strained lobster stock.

Bring the strained lobster stock to a simmer and add a thicker volute sauce, stirring gently.

Simmer the mixture for about 5 minutes to combine flavors.

Add hot heavy cream to the stock, ensuring it does not boil, and whisk together until smooth.

Strain the bisque through a fine mesh strainer to ensure a silky consistency.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens